Our summer has been pretty hot, I am not complaining, it’s been great ! And nothing is better than having a bowl of ice cream on a hot summer day…..and it’s homemade ! Blueberries are in season, so why not make good use of them ! This recipe is really simple, yet flavourful. No kidding, it’s probably the best ice cream I have ever made ! It looks amazing too ! I am so glad I bought the ice cream machine, trust me, it’s totally worth it !  Oh, here are some extra tips …….

• Don’t skim on the dairy if you want your ice cream to be rich and creamy, use full fat
• Make sure your mixture is very cold before putting into the ice cream machine
• Don’t mesh all of the blueberries when making the compote if you want some “blueberry crunch” in your ice cream

Hope you will give this a try and have a great summer !

Makes about 1 L

• 150 g blueberries 
• 30 g granulated sugar (adjust if needed)
• 10 mL lemon juice 
• 250 g soft cream cheese 
• 250 mL whipping cream
• 250 mL full-fat milk 
• 180 g granulated sugar 

1. To make the blueberry compote, cook blueberries, 30 g of sugar and lemon juice over medium heat 
2. Turn heat down when liquid starts to bubble 
3. Gently mesh blueberries with back of wooden spoon and cook until slightly thicken 
4. Let cool then refrigerate until use 
5. Blend cream cheese, whipping cream, milk and sugar together for a few minutes until smooth 
6. Refrigerate for about 2 hours or until mixture is very cold
7. Pour into ice cream maker and churn according to manufacturer’s instructions 
8. Spoon and swirl blueberry compote into ice cream 
9. Freeze until serve