Blackberry Cream Cheese Ice Cream with Blueberry Swirl
Indulge in this rich Ice Cream with hints of rosemary, vanilla, and sugar.
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Cooking tools:
- Blender
- Saucepan
- Stove
- Ice cream maker
- Airtight container
- Freezer
- Refrigerator
- Microplane
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 473 ml (2 cups) blackberries
- 118 ml (1/2 cup) vanilla sugar*
- Pinch of salt
- 118 ml (1/2 cup) milk
- 473 ml (2 cups) heavy cream
- 227 grams (8 ounces) cream cheese, at room temperature
- 355 ml (1 1/2 cups) brown sugar
- 15 ml (1 tablespoon) vanilla
- 710 ml (3 cups) blueberries
- 237 ml (1 cup) vanilla sugar*
- 59 ml (1/4 cup) corn syrup
- 30 ml (2 tablespoons) dried rosemary, finely ground
- 15 ml (1 tablespoon) dried basil, finely ground
- Finely grated zest of 2 lemons, and juice of half a lemon
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