Video: Blueberry “Cheese Cake” Ice Cream

Ingredients

  • 4 eggs (medium sized)
  • 75 g sugar
  • 250 g cream cheese
  • 150 g blueberry jam
  • 125 g blueberries (fresh or frozen)
  • 8 people

  • Preparation
    10'

PREPARATION

  1. In the EZ Mix N Store 2L, using the KPT Whisk, beat the egg yolks with 50 g sugar for approx. 1 min. then add the cream cheese and mix again.
  2. Using the Speedy Chef, beat the egg whites until stiff. Add the remaining sugar and whisk for a few more seconds.
  3. Gently fold the egg whites into the cream cheese mixture using the Silicone Spatula.
  4. Add the blueberry jam and the blueberries and stir by giving only a few turns with the Spatula to keep a marble texture. Pour into the Jel Ring then freeze for at least 8h.
  5. For easy unmolding, use a sponge or a small towel soaked with warm water to wipe the outside of the Jel Ring for a few seconds.

 

Tip: For best texture of your ice cream, unmold 10 min. before serving.

Products used in this recipe

Ingredients

  • 4 eggs (medium sized)
  • 75 g sugar
  • 250 g cream cheese
  • 150 g blueberry jam
  • 125 g blueberries (fresh or frozen)