Vegetarian Ice Cream
Blueberry Cheesecake Gelato
A blueberry cheesecake gelato for the Breeze, with blueberry preserves.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 37 g | 3 tbsp | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 60 g | 3 tbsp | wild blueberry preserves | |
| 80 ml | ⅓ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| 60 g | ¼ cup | cream cheese | |
| 3 drops | 3 drops | purple food colouring (adjust colour to preference) | |
| 2 | 2 | large digestive biscuits |
Ingredients
Method
- Put the egg yolks, sugar, vanilla extract and blueberry preserves in a small saucepan and whisk until the sugar has dissolved.
- Add the double cream, milk and cream cheese and stir.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Add food colouring to the shade you like. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Break 2 digestive biscuits into 2.5 cm pieces, add them to the hole and spin again on the mix-in program. Serve straight away.
Nutrition per serving estimated
- Calories
- 343 kcal
- Fat
- 22 g
- of which saturates
- 12 g
- Carbohydrate
- 29 g
- of which sugars
- 22 g
- Fibre
- 0.1 g
- Protein
- 6.4 g
- Sodium
- 115 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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