Blueberry and Gingernut Ripple Cheesecake Ice Cream

Method

1. 1

   Blueberries: Put the blueberries, water and sugar in a saucepan over a medium heat and bring to the boil, stirring to dissolve the sugar. Cook for a few minutes until the berries have released a lot of their juice, gently crushing half and leaving the rest whole.

2. 2

   Mix the lemon juice and cornflour together in a small bowl until smooth. Stir into the berries and cook for 1 minute until thickened. Set aside to cool, but don’t refrigerate.

3. 3

   Ice cream: Beat the egg whites to soft peaks then gradually beat in the icing sugar until very thick and glossy.

4. 4

   In a separate bowl, whisk the cream, mascarpone and vanilla together until soft peaks form. Don’t overbeat or the mascarpone will curdle.

5. 5

   Use a large metal spoon to fold the cream mixture into the egg whites, along with the lemon zest.

6. 6

   To assemble: Spoon half of the cheesecake mixture into the freezer-proof container. Top with half the blueberry mixture then half of the crushed gingernuts. Repeat to make another layer.

7. 7

   Cover completely with plastic wrap and freeze for several hours or overnight preferably. Scoop the ice cream into bowls or cones to serve.