Skip to main content

Blueberry cheescake Ice cream (helado de queso crema y salsa de arandanos)









Always I have so many recipes-to-do but my problem is I forget someones or I see others, but love when I find this recipe.

The Ice cream is really creamy, smooth and rich with swirls of blueberry sauce and you dont need and Ice cream machine.
And you can use fresh blueberries or frozen blueberries.


Source:  joanfoodwanderings







Ingredients

225 grams cream cheese room temperature
1 can  sweetened condensed milk 
2 cups heavy cream chilled overnight
1 teaspoon vanilla extract
1 cup blueberry syrup  (recipe below)



Method

Beat the cream cheese in a bowl until smooth and creamy with a mixer.
Gradually add the condensed milk,beating well after each addition. Stir in the heavy cream and vanilla extract. Increase the speed to high and beat until it soft peaks form and it is doubled in volume.
Spread a little of cream cheese mixture evenly  into 8x8 inch square pan. Dollop half of the blueberry sauce by teaspoons on top of the mixture.
Swirl with a knife . Make another layer of cream cheese mixture on top, dollop with the remaining blueberry syrup and swirl..
Cover with foil. Chill for 6 hours or overnight before serving.


Blueberry syrup 

2 cups fresh or frozen blueberries
1/4 cup sugar 
1 1/2 tsp cornstarch 
1 tablespoon of water 
1 teaspoon lemon juice

Cook the blueberries and sugar in a pan over medium heat until the blueberries start to release their juices. Stir together the cornstarch, water and lemon juice until smooth. Add the cornstarch mixture to the blueberries and stir. Bring the mixture a boil, then lower the heat and simmer for 1 minute until slightly thick. Remove from the heat, Chuill until ready to use.

And if you have some leftover blueberry sauce, you can spoon it over over cheescake or others desserts.




print recipe here













en español

Helado de queso crema y salsa de arándanos




















Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil.   Adapted from :    Plated cravings.com Cherry tomatoes and basil quiche  Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large  egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...