Cheesecake ice cream with blackberry lemon swirl

By tulawdog

Ingredients

• Blackberry lemon swirl:
• generous ½ cup blackberries, fresh or frozen – I used frozen, unthawed
• ½ cup (50g) caster sugar
• 1 ½ tablespoons lemon juice
• finely grazed zest of 1 lemon
• ¼ cup (60ml) water
• 1 tablespoon corn starch
• Cheesecake ice cream:
• 112 g (4oz) cream cheese, room temperature
• 1 cup (200g) caster sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¾ cup (180ml) whole milk
• 2 teaspoons lemon zest
• 1 ½ cups (360ml) heavy cream

Preparation

Step 1

Start by making the blackberry lemon swirl: combine blackberries, sugar, lemon juice and zest in a small nonreactive saucepan. In a small bowl, whisk together the water and cornstarch and add to the saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil and thickens – while you stir, break the blackberries with a fork so they dissolve into the jam.
Let cool completely.

Now, the cheesecake ice cream: in the bowl of an electric mixer, beat together the cream cheese and sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.
Bring the milk to a boil over medium-low heat. Remove from the heat and add ¼ cup of the milk to the cream cheese mixture and mix until combined and smooth. Continue with 2 more quarter cups of milk and then add the entire mixture back to the pan with the rest of the milk.
Stir over medium-low heat until thickened slightly (should take around 3 minutes). Remove from heat, strain mixture and cool for 10 minutes. Combine the zest, heavy cream and cream cheese mixture together then refrigerate for 1 hour. Pour into your ice cream machine and freeze according to manufactures instructions.
When ice cream is thickened and finished freezing, slowly pour in the blackberry lemon syrup and let ‘swirl’ a few times in the machine before turning off - you can also do this by creating layers of the ice cream to a container and adding the syrup between layers , then swirl with a knife a few times.

Serves 6-8