Homemade ice cream
Description
You don't necessarily have to use blueberries for this ice cream. You can add cherries or currants instead, and substitute potato starch with cornstarch. Be sure to alternate layers of ice cream and syrup—this will make the finished dish much more attractive and original. I recommend serving this dessert with a special ice cream scoop, briefly dipping the spoon into hot water beforehand. If desired, you can add some cracker to give the ice cream an extra touch.
Instructions
- 1
Step 1
1. Prepare the berry syrup. For this, mix the berries in a saucepan with sugar (about 20 g), zest of half a lemon, and juice of half a lemon. Bring the mixture to a boil and cook until the berries become soft.
- 2
Step 2
2. Then add the starch diluted in water to slightly thicken the mixture. Bring the syrup to a boil and then cool it down.
- 3
Step 3
3. Mix the cream cheese with yogurt, sugar, lemon zest (about a pinch), cream, and salt. Using a whisk or mixer, blend everything until smooth. Add lemon juice if desired.
- 4
Step 4
4. Cover the ice cream with plastic wrap or a lid and slightly chill it in the freezer for 20 minutes or in the refrigerator for 3 hours. Place half of the ice cream into a container, then add the syrup and top with the remaining ice cream.
- 5
Step 5
5. Chill the ice cream in the refrigerator for another 1-2 hours, then remove the container and use a knife to swirl patterns. Place the ice cream back in the refrigerator overnight.