Introduction

Indulge in a creamy, tangy dessert with this Blackcurrant Cheesecake Ice Cream. Combining the richness of cream cheese with the vibrant flavor of blackcurrant conserve and crunchy shortbread chunks, it’s a delightful treat perfect for warm days or any time you crave something sweet and refreshing.

A white rectangular container filled with creamy pale yellow ice cream, swirled with dark purple and black berry sauce, and scattered with light brown cookie pieces on top. An ice cream scoop with a white handle is pulling out a round scoop, which shows the mix of berries and cookie bits clearly. The container is set on a surface with a white marbled texture under a soft purple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g tub cream cheese, beaten
100g blackcurrant conserve
5-6 shortbread biscuits, crumbled into chunks
1 plump vanilla pod
300ml full-fat milk
300ml double cream
100g golden caster sugar
4 egg yolks

Instructions

Step 1: Place a container in the freezer to chill. Split the vanilla pod lengthways, scrape out the seeds, and add both seeds and pod to a pan with the milk and cream. Bring to a boil, then remove from heat and let infuse for at least 20 minutes. For best flavor, infuse for several hours and allow to cool.
Step 2: In a large bowl, whisk together the sugar and egg yolks until pale and fluffy. Return the vanilla cream mixture to heat until just about to boil. Stir in the cream cheese and carefully strain the liquid over the yolks, whisking to combine fully.
Step 3: Prepare a large bowl of iced water and place a smaller bowl inside it. Pour the custard back into the pan and cook over the lowest heat, stirring slowly and continuously with a wooden spoon touching the pan bottom, for about 10 minutes until thickened. Avoid boiling to prevent scrambling.
Step 4: Strain the cooked custard into the bowl in the iced water and let it cool completely. Once cooled, churn the mixture until it reaches scoopable consistency. You can churn with an ice cream machine, hand blender, or by hand whisking intermittently while freezing.
Step 5: In the chilled container, layer the ice cream with dollops of blackcurrant conserve and chunks of shortbread biscuits. Repeat layers if desired. Freeze until solid before serving.

Tips & Variations

Cook the custard slowly over low heat and stir constantly to avoid curdling the eggs.
For enhanced vanilla aroma, infuse the milk and cream mixture for several hours or overnight in the refrigerator.
Try substituting blackcurrant conserve with raspberry or blueberry for a different fruity twist.
If you don’t have an ice cream machine, use the hand blender or hand whisk methods described in the instructions for smooth texture.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, let it soften at room temperature for a few minutes to make scooping easier. Avoid refreezing once thawed for best texture and flavor.

How to Serve

A white metal square container filled with creamy light yellow ice cream swirled with dark purple blueberry sauce and scattered with light brown cookie pieces. A woman's hand is holding a white ice cream scooper, lifting a rounded scoop that shows a mix of smooth ice cream, berry swirls, and cookie bits. The container sits on a soft purple textured cloth against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jam instead of blackcurrant conserve?

Yes, you can substitute blackcurrant conserve with any fruit jam or preserve, but choose one with a balance of sweetness and tartness to complement the cream cheese flavor.

Do I need an ice cream machine to make this recipe?

No, an ice cream machine is not necessary. You can churn the ice cream by hand using a whisk or a hand blender during freezing intervals to achieve a creamy texture.