Cheesecake, blackberries ice cream? The point of our autumn fruit harvest, and subsequent bag, tag and freeze, is so as we can now deploy the goodies to cheer the end of wooly winter? Hardly a toil? The late summer disappeared into obscurity but now this small task can be considered as a good use of, a benevolently, warm afternoon. I respectfully introduce the love child of cheese cake and frozen berries.
A long cold spell here certainly inspired our recent, impetuous escape. Within 24 hours the tickets in the grasp of my chilly paws. I grabbed ‘um and we disappeared touts suite. The hotel (in the style of modern lush), had more stars than I could chuck brick at (if I so desired). The service:- “Just lie down and I’ll breathe for you Madam.”
Unravelling the contents from an airport cosmetics heist, I found myself listening (in limited German and then French) to a multi lingual bidet from the far side of the bathroom. Pleasantries were exchanged and I returned to our lounge as our phones jangled with messages, mails and all the usual mayhem. The Tea Boy had taken the opportunity for a ‘livener’ and hit the Champagne. A glass in one hand, he was taking a business call….. Well, there’s nothing quite like getting away from it all eh? An impeccably dressed, suave suited, member of staff then arrived to escort us to the managers drinks party which spilled into supper, after which we were retired to a cocktail bar.
Not an arduous journey, but we were tired from travelling. I had completely forgotten the maverick, multilingual bidet until I could hear the Tea Boy brushing his teeth and chatting in French with what/whom he later described as a French Ghost. “The bathroom is haunted by,” and I quote, “a really nice French chap from Toulon”.
“Toulon” ? The Tea Boy asked when he died and the ghost, was delighted to report that he was indeed still vaguely alive, just in another place. Our Tea Boy was absolutely overjoyed and utterly chuffed that he’d resolved that troublesome ‘life after death’ scenario, all was one with the world. Muttering on in his jovial way… “Fancy that “A french toast from Goo-lon, well, well, who ever imagined… ”
Drinks had been taken, his head it the pillow and he was out for the count.
Tired?…. sleep? No chance. A French toast from Goo-lon indeed? I nipped back to the bathroom and closed the fosset and plunger since, like you, I had surmised that the communication was through the plumbing (fortunately not in parcel-tongue). Our beloved Tea Boy would not be deterred in subsequence and discretely arranged for us to be moved the following morning.
From our new digs we found ourselves over-looking a ‘picture postcard’ marina. A pot of Earl Grey and a slice of blackberry cheese cake (spied earlier) softened the journey. The Tea Boy wrestling with his second glass of red. The slice of the emollient cheese cake was an unctuous joy and duly inspired this post. Hence my Blackberry Cheesecake ice cream, which has morphed into a big hitter with all who have tasted it. Simplicity itself, no need for an ice cream machine and it uses the ‘lob it all method’ which inclines me to share it with you.
Shown:
1 x 250 g Cream cheese
1 x 250 g Mascarpone
1 x 500 g finest quality, vanilla custard.
A teeny flay of salt
A splosh of vanilla and a big splash of maple syrup – whoosh together.
Whizz 500 g of frozen (like little hockey pucks) blackberries and let them rattle and battle until a frozen mush.
Using my smaller food processor because I have a frightful allergy to hauling out the larger machine unless absolutely necessary. The washing up notwithstanding.
The first whizz, not so mushed, for texture and the second batch left for longer to give a finer, icy texture and rattle percussively.
Combine all to a very satisfying, yummy, berry, cheese-cakey, ice creamy goo. Taste and adjust to suit your palette.
If you work swiftly and make a small batch it can be served straight away (I know = hurrah!) Oops, I digress by way of a change.
Half line a couple of loaf tins with grease proof paper, the riven look given by cling wrap reminds me of cellulite so I avoid.
Distribute the blackberry cheesecake goo between the two tins and abandon to the freezer over night. Gloat…..to self.
You may well wish to smooth and make perfect but the ‘haphazard’ avoids any hint of ‘store bought’ pretension.
The dilemma: Its acrylic pink! (not so, just a rare flash of sunlight) Emergency Options: Sculpt a flamingo? Nope. Chop it up, shoehorn great wedges into ice cream cones. Nope. Let’s say its ‘Contemporary’. Then just splash and splatter as you wish. Bizarrely the more ‘haphazard’ the more and oohs and ahhs?
Lastly, to a magnificence of softly whipped, vanilla infused, cream layer crushed amaretti biscuits (as shown, or of your choice) Dress, douse, dribble, splash and dot with fresh berries and a few edible flowers. Take a spritz of lime juice and pulse with a few more berries, together with a waft of icing sugar. This forms a dressing to paint, dollop and drizzle with continued reckless abandon.
Note: Now become extremely covetous and refuse to share it with anyone, particularly if they say that they come from Goo-lon or the Tate Modern?
x
ice cream magazine 
Wow! Cheesecake . . Ice Cream . .Blackberries! I think I’ve dies and gone to heaven!
Reblogged this on Blogging Around With The Original Domestic God and commented:
See, There is heaven on Earth!
And pretty it is, and pleasing. How simple, yet gorgeous!
I love all the glorious colours you get into your creations. This looks delicious!
Wow this looks beautiful and surprisingly so easy! 🙂 xx
OMG! Fun story – but the photos – OOOOOO Laaaaa Laaaa! Drooling! Beautiful!!!
looks amazing, will have to try with friends this summer!
I love the look of this. I wish I had a freezer! X
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Mouthwatering…
Reblogged this on Home Made Dreams! and commented:
I wish I had one waiting for me at home after a long day at work…
Stunning photos and a work of art. So beautiful and I bet more than wonderful to taste!
How beautiful. The flowers are an elegant touch!
Oh MY, this is scrumptialacious….. Yup, I just invented a word of Yumminess.
This photo is so beautiful!
Looks beautiful!! Great presentation. Can’t go wrong with those ingredients.
Absolutely stunning!!! Looks delicious. Beautiful pictures too. 🙂
This looks amazing!! Beautiful job 🙂
I think I’ve gained ten pounds just looking at this. Yum!
Mmm. I want to eat that through the screen
That looks amazing
Reblogged this on Chef Ceaser.
OMG! This is unbelievably gorgeous. A piece of art 🙂
yum looks like something i would eat! did you make it? or get it at a store or something? or did you get the pic offline?
Amazing !!!!!!
Looks so yummy as usual! Pretty flowers on top too. I love your photos
This is really pretty!!
This looks divine!!
I absolutely love and look forward to your posts!
OMG this is so beautiful! Love the flowers on top as well! x
This looks sensational!!
Photolicious! Not only are my taste buds tingling at the very prospect of tasting this little doozy, my rods and cones are veritably fizzing from the scintillating snaps. Thanks for sharing
Your pictures are always so amazing, it’s like I can taste it with just looking at the photos. Though actually eating it would be even better!
This looks delicious! Beautiful photos!
It looks absolutely delicious. The colours are so vibrant on this dessert and the flowers just make it look perfect!
Just made a blackberry cheesecake – realized I forgot to add the eggs and cornstarch after I stuck it in the oven! lol So bad…if it goes awry maybe I can turn it into icecream? 🙂
Wow this is stunning – it would make the perfect ‘cake’ substitute for an occasion.
OMG why do you live so far away!
I can’t believe how lovely this cheesecake ice cream turned out. And your presentation is stunning as well.
Heaven on earth!!
Love blackberries, love cheesecake, what a great combination.
OMG this blog is a sin!!! Seriously wow. Will you come bake for me. Oh wait pfft, that would be wrong only because I would gain weight
Amazing ❤
Yummy ice creams, what else could you ask for? You brought ice cream and art into a nice mix and that’s why I’m nominating you to the Creative Blogger’s Award! Anyone has an extra spoon?
Go here for details: https://dreamgardening.wordpress.com/2015/03/26/the-creative-bloggers-award/
This looks so beautiful and has my favorite ingredients. YUM!
Beautiful, and I have some wild blackberries in the freezer even…would the texture be better if it was churned or does the cream cheese mean it doesn’t matter? (I have an ice cream machine I don’t use often enough so looking for reasons to!)
What beautiful shades of purple and burgundy! Gorgeous!
I want eat this right now! In fact, I think I’d like to have an endless source of this…it’s like really great torture!
Wow that looks delicious and its like an art piece, great job! Keep posting.
We live in New England and every summer we go berry picking at area farms. This would be a beautiful way to use the fresh blackberries and also have a cool treat for the summer! This looks stunning!
More gelato! Just what everybody needs. Well met! 😀
This looks absolutely stunning!!! Loving your blog.
Wow, it’s awesome. I really like it ! Bravo !
Love this!! Thanks for the recipe! i Must make this sometime!
This is beautiful 🙂 I love the vibrant colors and I’m sure it tastes even better!
This is beautiful and sounds so good. Love your blog!
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I love all the step by step images. Just visually eating the creaminess…
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Beautiful photographs…stunning x
Waaa it looks so good I think I could eat it all by myself!
So beautiful!!
Bright and beautiful!
Beautiful.I would definitely give it a try.
it’s so great just can’t believe my eyes!