My Ice Cream Maker had a day trip out of the freezer and into my kitchen! It blinked a little at first, blinded by daylight. But then it got down to business!
I decided to go for something easy as I hadn't made any ice cream or sorbet for quite some time, so I settled on a Blackberry Cheesecake Ice Cream made with ready-made fresh custard and blackberry jam. I found this recipe in a Good Food Magazine supplement called 'Great Food for Kids' and it was simple!
Blackberry Cheesecake Ice Cream
500g pot good-quality vanilla custard
200g cream cheese (i used Philadelphia cream cheese)
3 tbsp blackberry jam
2 tbsp water
6 crumbled Hobnobs (oaty biscuits/cookies (maybe 1/2 the amount if you are using cookies)
Mix the cream cheese into the custard, then churn in an ice cream maker until scoopable. Meanwhile, dilute 3 tbsp blackberry jam with 2 tbsp water. Layer the ice-cream with the jam and the biscuits. Transfer to a freezer-proof dish and freeze until needed.
If you are churning by hand, mix in a bowl and freeze for about 90 minutes until it starts to freeze around the edges. Stir well, then repeat the process twice more until the mix is smooth and frozen. Top with the other ingredients.
This ice cream was very indulgent, but I had a heck of a time getting out of the tub! I waited ages for it to defrost enough to scoop and then dipped my scoop into boiling water, to no avail. I ended up slicing it with a chef's knife! Next time, I will scoop it straight out of the ice cream maker into our bowls, while it is still all velvety and easy to handle!