Mixed Berry Cheesecake Ice Cream.

Mixed Berry Cheesecake Ice Cream.

Equipment:

Deep ceramic dish lined with cling film.

No ice-cream churner necessary.

           Vanilla ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-400ml double cream,

-300ml full fat milk.

Bring to almost boiling on gentle heat.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water. Then transfer into the prepared tin. Freeze for 2 hours.

                Mixed Berries.

In a saucepan, put in,

-400g frozen mixed berries, with

-1tbsp water,

-1tbsp caster sugar.

Cook on low heat until the fruit have softened. Leave to cool completely.

                Cream cheese mixture.

In a bowl, put in.

-2x250g mascarpone, with

-200ml double cream,

-100g caster sugar, 

Stir together. Refrigerate until needed.

              Biscuit crumbs.

In a food processor, put in,

-150g digestive biscuits, pulse to rough crumbs, leave aside until needed.

After 2 hours. Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream cheese mixture, beat  to combine. Then stir through,

-1/2 of the biscuit crumbs,

-mixed berries.

Stir well to combine.

Spoon into the prepared tin.

Top with

-reserved biscuit crumbs.

Freeze overnight.

If using shop bough ice cream, take it out of the freezer to soften slightly before adding the cheesecake ingredients.