150g tub lactose free cream cheese, beaten
100g blueberry conserve
5-6 gluten free shortbread biscuits, crumbled into chunks
1 plump vanilla pod
300ml lactose free full-fat milk
300ml lactose free double cream
100g golden caster sugar
4 egg yolks
*We used shop bought gluten free shortbread, which was free from gluten and dairy.
Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the lactose free milk, lactose free cream and pod.
Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the lactose free vanilla cream back on the heat until it’s just about to boil.
Stir in the lactose free cream cheese then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
At this point, get a large bowl of iced water and sit a smaller bowl in it.
Pour the lactose free custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened.
Strain the custard into the bowl sitting in the iced water and leave to cool, then churn in an ice cream maker until scoopable.
Sandwich layers of the ice cream in the container with large dollops of blueberry conserve and chunks of gluten free biscuit. Freeze until solid.
Recipe adapted from: Good Food