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SWIRLED AND LAYERED ICE CREAMS

Cheesecake Ice Cream
with Blueberries & Cheesecake Crust Bites

Inspired by our favourite cheesecake filling recipe.

The Cheesecake Filling Ice Cream is inspired by one of Yotam Ottolenghi’s and Helen Goh’s cheesecake recipes, as written in their brilliant book “Sweet”. It is the best cheesecake recipe we have ever made and is much honoured by everyone. It is creamy, with the right amount of tanginess, a touch of lemon essence, and a luscious mouthfeel.

The ice cream version you will find here has all the above and yet it churns and fluffs up beautifully, creating the most creamy and utterly tasty cheesecake ice cream. 

The blueberry sauce is made in a breeze, but you may as well replace it with blueberry jam; although I do recommend making it on your own to balance the sweetness and let the flavours shine. 

For the cheesecake crust effect we make crunchy biscuity crust bites which are scattered into the ice cream, getting in the way of blueberry swirls and adding the unmistakable flavour and crunchiness of the original crust.

Watch us making it
The recipe

Cheesecake Ice Cream
with Blueberries & Crust Bites

Print recipe
  • Special equipment: ice cream maker
  • yields: 1.4 litre/quart ice cream
  • ice cream maker capacity: for 1.5 ltr/qrt and up
  • Special equipment: ice cream maker
  • yields: 1.4 litre/quart ice cream
  • makes: 1.2 ltr/qrt ice cream mixture (before churning), perfect for ice cream makers of 1.5 ltr/qrt capacity and bigger
Ingredients:

For the cheesecake ice creeam:

For the blueberries swirl sauce:

For the cheesecake crust bites:

  • 1 cup = 237 ml , 1 tablespoon = 15 ml
Notes:

When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:

• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions, while any deviations you may notice do not affect the outcome.

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions

For the ice cream mixture:

  • Make the custard: place the egg yolks (4 egg yolks; 80 g; 2.8 oz) into a medium heatproof bowl and whisk them lightly to break them down. Put the heavy cream (120 g; 4.2 oz) into a large heatproof bowl and set a mesh strainer on top. Place the milk (320 g; 11.3 oz) and the sugar (145 g; 4.1 oz) into a medium saucepan and warm over medium heat, often stirring with a rubber spatula. When the milk is hot and steamy, take it off the heat and slowly ladle it into the egg yolks while whisking them constantly to temper them. Return the milk-eggs mixture into the saucepan over medium-high and cook, constantly stirring with the rubber spatula and scraping the bottom of the saucepan to prevent the milk from scolding. Cook until it thickens to coat the back of a spoon (82ºC / 179 ºF if you have a thermometer). Pour the custard over the fine mesh sieve and into the bowl with the heavy cream. Stir to combine.
  • To finish: Remove the custard from the heat and immediately add the cold heavy cream (120 g; 4.2 oz) and stir; this stops the cooking process and prevents the custard from scalding. Add the chopped white chocolate and whisk until the whisk comes out clean of white chocolate pieces, pausing once to scrape the inside of the saucepan with a rubber spatula. Place the cream cheese (425 g; 15 oz) into a large bowl and stir to soften. Gradually pour the custard into the cream cheese, stirring and whisking until smooth. Blend for 1 minute with an immersion blender to ensure a smooth texture. Add the lemon strips to the ice cream mixture and stir. Place the bowl with the ice cream mixture over an ice bath, occasionally stirring. Let it cool down until it is no longer hot to the touch. Cover and put in the fridge overnight; or until completely cold. It can be made up to 3 days ahead of churning.

For the blueberry swirl sauce:

  • Put the blueberries (125g; 4.4 oz), the sugar (45 g; 1.6 oz) in a small saucepan and warm over medium heat, often stirring, until the sugar dissolves. Increase the heat to medium-high and cook, constantly stirring with a rubber spatula, just until it sizzles when you scrape the bottom of the saucepan and is a loose jam-like consistency. Remove from the heat and transfer to a bowl to cool. Cover and put in the fridge overnight until cold. Store for up to one week in the fridge.

For the crust bites:

  • Place the biscuits (75 g; 2.6 oz) in a food processor and blitz to form fine crumbs. Add into the melted butter (25 g; 1 oz). Stir with a spoon to combine; the mixture should be the consistency of wet sand; if it is too dry, add one teaspoon of neutral-flavoured oil, such as canola oil. Transfer to a cutting board lined with parchment paper and press with your hands into a flat disk of 0.5 cm / 0.2" thickness. Cover and put in the fridge for 3-4 hours to firm up, then cut with a sharp knife into granola-sized bites. Store in an airtight contained in the refrigerator for up to one week.

To finish:

  • Churn the ice cream: Prepare the ice cream maker according to the manufacturer’s instructions. Remove the lemon rind from the ice cream mixture. Stir the ice cream mixture; or if it is too thick, give it a quick blitz with the immersion blender to loosen it; this helps to churn more and fluff up. With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream machine. Churn until the ice cream is fluffed up and creamy. Remove the removable freezer bowl with the ice cream from the ice cream maker and put it uncovered in the freezer for 1-2 hours. Put a freezable large bowl into the freezer; we will use it to layer and swirl the ice cream.
  • To finish: spread blueberry sauce spoonfuls on the bottom of the freezer-cold bowl to create a thin layer, sprinkle over cheesecake crust bites, then scoop over ice cream, and repeat layering blueberries, crust bites, and ice cream. Use a wooden spoon to gently fold the mixture into it self and create layers, bringing the outer parts towards the center of the bowl in a vertical motion. Cover and leave it in the freezer to set for 1-2 hours. After this you can serve it or transfer to a container and store in the freezer. Covered well to protect it from the freezer's smells, it keeps well for up to one month.
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