600 g low fat cream cheese
800 g cartons of fresh custard.
icing sugar (confectioners sugar) to taste
150 g whole blueberries
250 g raspberries, puréed and sieved
800 g cartons of fresh custard.
icing sugar (confectioners sugar) to taste
150 g whole blueberries
250 g raspberries, puréed and sieved
method
1. Whisk the tubs of low fat cream cheese with the cartons of fresh custard. Add icing sugar to taste if you prefer your ice cream quite sweet.
2. Churn or freeze until semi-set and whisk.
3. Stir through the punnets of whole blueberries and then the raspberries which have been puréed and sieved.
4. Mix carefully to create a marbled effect.
5. Refreeze
2. Churn or freeze until semi-set and whisk.
3. Stir through the punnets of whole blueberries and then the raspberries which have been puréed and sieved.
4. Mix carefully to create a marbled effect.
5. Refreeze
serving amount
serves: 4
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