Fruit Blends Recipes

Mango & Ginger Ice-Cream Cheesecake

Ingredients
  • 150g Mango and Ginger cheese, crumbled
  • 300ml Full-Fat milk
  • 300ml Clotted cream
  • 100g Golden caster sugar
  • 4 Egg yolks
Method
  1. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy.
  2. Tip the milk and clotted cream into a saucepan and bring to the boil. Stir the Mango and Ginger cheese into the cream.
  3. Carefully, pour the cream mixture onto the eggs, beating with the whisk until completely mixed.
  4. Fill a large bowl with iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously for about 10 minutes, until thickened.
  5. Pour the custard into the bowl sitting in the iced water and leave to cool.
  6. Place in an ice cream machine and churn accordingly.
  7. Transfer to a freezable container and freeze until ready to serve