Whip up an easy dessert with our blueberry swirl ice-cream recipe. Sweet and fruity, it's the perfect option for laid-back summer entertaining. Your guests will be begging for more!
3 cups (750ml) Coles Brand AustralianThickened Cream
1 cup (250ml) milk
1 tsp vanilla bean paste
8 Coles Brand Australian Free Range Egg yolks
1 cup (220g) caster sugar
1 cup (150g) fresh blueberries
¼ cup (55g) caster sugar, extra
Waffle cones, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the cream, milk and vanilla in a large saucepan over medium heat. Bring to a simmer.
Step 2
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.
Step 3
Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
Step 4
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.
Step 5
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.
