Ingredients
Method
1.In a small saucepan, combine blueberries, sugar and lemon juice. Cook on medium, stirring and pressing gently with a spoon until berries burst and release juices.
2.Bring to the boil, then simmer for 25-30 minutes until mixture starts to thicken – mixture will thicken more on cooling. Remove pan from heat, pour into a bowl and chill mixture until required.
3.Line a 6-cup (10 x 20cm) loaf pan with plastic wrap, leaving sides to overhang. In a food processor, blend cream cheese, sour cream, sugar, vanilla and lemon zest until smooth. Add cream, then process until thick and fluffy.
4.Transfer half the cream- cheese mixture to pan. Pour over blueberry mixture. Spread with remaining cream-cheese mixture. Cover with plastic wrap. Freeze for at least 4-5 hours until firm.
5.Remove ice cream from pan by lifting out using excess plastic wrap. Cut into thick slices to serve.
Remove ice cream from the freezer about 5Â minutes before serving to allow it to soften slightly. Serve with extra fresh berries if desired.
Note
