Blueberry cheesecake ice cream

Place the blueberries in a small saucepan and sprinkle with the 65 ml (¼ C) caster sugar.

Heat gently over a low heat until the sugar dissolves and the blueberries just begin to release their juice. A few of their skins may pop, but they will still hold their form. Remove from the heat and set aside to cool.

In a clean dry bowl, whip the egg whites using an electric mixer until soft white peaks form. Continue beating and slowly add 65 ml (¼ C) of the caster sugar. Beat until the egg whites form a soft meringue and set aside.

Beat the cream until thick but not stiff. Set aside.

Beat together the egg yolks, the remaining 65 ml (¼ C) of caster sugar and the cream cheese until the yolks are pale and light.

Fold the cream into the egg yolk mixture.

Fold the meringue into the egg and cream base.

Fold in the cooled blueberries along with the juice. Spoon the ice cream into a freezer safe dish, cover with plastic wrap and freeze for 4 hours or until frozen.

Recipe reprinted with permission of Pomegranate Days.