This ice-cream cake recipe by Phoebe Wood is a do-gooder dessert made with beautifully sweet blueberries and creamy jersey milk.
1L (4 cups) unhomogenised jersey milk (see notes)
8 egg yolks
160g coconut sugar
11/2 cups (225g) frozen blueberries
Fresh blueberries, to serve
Maple syrup, to serve
1.Place 3 cups (750ml) milk in a saucepan over medium heat. Whisk egg yolks and sugar in a large heatproof bowl until thick and pale. As soon as milk starts to bubble around the edges, pour it into the yolk mixture, whisking constantly. Transfer to a clean saucepan and place over medium-low heat. Cook, stirring constantly, for 11 minutes or until slightly thickened and smooth. Remove from heat and set aside to cool. Transfer to a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
2.Grease and line a 22cm springform cake pan with plastic wrap. Place frozen blueberries and remaining 1 cup (250ml) milk in a blender and whiz until smooth. Fold through the custard. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to the container and refreeze. Repeat 2 or 3 times). Transfer to prepared pan. Freeze for 6 hours or until frozen and set.