Blueberry Cheese Cake Ice Cream
In the Quick Shake,, shake the egg yolks with 50 g sugar for approx. 1 min. then add the cream cheese and mix again.
Using the Extra Chef, beat the egg whites until stiff. Add the remaining sugar and whisk for a few more seconds.
Gently fold the egg whites into the cream cheese mixture using the Silicone Spatula.
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 Shape n Serve then freeze for at least 8 hours.
For easy unmolding, use a sponge or a small towel soaked with warm water to wipe the outside of the Shape n Serve for a few seconds.
- 4 eggs (medium sized)
- 75g sugar
- 250g cream cheese
- 150g blueberry jam
- 125g blueberries (fresh or frozen)