Makes 1.5L

500ml thickened cream
250ml milk
180g cream cheese, at room temperature
120g caster sugar
6 egg yolks
1 tsp vanilla bean paste
zest from 1 lemon
250g blackberries, plus extra to garnish
40g caster sugar
100g Butternut Snap biscuits, crushed

You’ll need a food thermometer for this recipe.

You might like

Recipes

Duck rilette

Sponsored

Preserved lemon baked Coorong Mullet, burnt butter emulsion, market bok choy

Bring the cream and milk to a simmer in a medium saucepan over medium heat. Meanwhile, beat the cream cheese in the bowl of a stand mixer until smooth, add sugar and beat to combine.

Add egg yolks, one at time, and beat until mixed through. Add vanilla and lemon zest. Slowly add the cream mixture with the motor running and mix until combined. Pour the mixture back into saucepan and cook over medium heat, stirring continuously, until the mixture reaches 80C. Strain the mixture into a container, place glad wrap directly on to the surface to prevent a skin forming and refrigerate for at least 2 hours.

You might like

Recipes

Duck rilette

Sponsored

Preserved lemon baked Coorong Mullet, burnt butter emulsion, market bok choy

For blackberry ripple, place blackberries, sugar and 2 tbsp water in a small saucepan. Bring to the boil, then simmer for 5 minutes. Blitz half the mix with a stick blender, stir through the remaining mix and refrigerate to chill. Place a 1.2L capacity container in the freezer.

Churn the ice cream mix in an ice cream maker according to instructions. Transfer the ice cream to the container and poke deep holes into the ice cream with the handle of a wooden spoon. Place blackberry mix into the holes (using a squeezy bottle helps with this) and swirl through to create a ripple effect. Place a sheet of baking paper onto the surface of the ice cream, cover with a lid and freeze for 2 hours.

Serve ice cream topped with crushed biscuits and blackberries.

This article first appeared in the January 2026 issue of SALIFE magazine.