BLUEBERRY SWIRL ICE CREAM

 INGREDIENTS 

  3 cups (750ml)  Thickened Cream

  1 cup (250ml) milk 

  1 teaspoon vanilla bean paste 

  8 Egg yolks  

1 cup (220g) caster sugar

  1 cup (150g) fresh blueberries  

1/4 cup (55g) caster sugar, extra  Waffle cones, to serve

 

DIRECTIONS 

 Combine the cream, milk and vanilla in a large saucepan over medium heat. Bring to a simmer. Use an electric mixer to beat egg yolks and sugar until thick and pale. Gradually stir in cream mixture, in batches, until combined. 

Pour into a clean saucepan and place over low heat. Cook, stirring, for 10 mins or until custard coats the back of a spoon. Set aside for 10 mins to cool. 

 Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm. Meanwhile, combine the blueberries and extra sugar in a medium saucepan over medium heat. 

Cook, stirring, for 5 mins or until the blueberries release their juices and the mixture thickens slightly. Set aside to cool completely. Roughly break up ice-cream with a metal spoon. 

Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the blueberry mixture. Gently swirl to create a marbled effect. 

Repeat with remaining ice-cream and blueberry mixture. Cover with foil and place in the freezer for 3 hours or until firm. Serve in waffle cones.