Serves: 8
Prep time: 15 mins, plus 1–2 hrs chilling and 6 hrs freezing
Cook time: 10 mins
Ingredients
- 500ml semi-skimmed milk
- 250ml double cream
- 60g custard powder
- 135g caster sugar
- 1 tsp ground cardamom
- 270g fresh or frozen blueberries
- Zest and juice of 1 lime
Method
- In a measuring jug, combine the milk and 100ml of the cream.
- Put the custard powder and 75g sugar in a pan, add a splash of the milk mixture; stir to a smooth paste.
Add the cardamom and the rest of the milk. Warm over a medium-low heat, stirring frequently, until thickened.
Pour into a heatproof bowl, then cover the surface with cling film to stop a skin forming and chill for at least 1–2 hrs. - Heat the blueberries in a pan with the remaining 60g sugar, the lime zest and juice. Bring to the boil; simmer for 5 mins or until soft and syrupy.
Set aside to cool completely. - Whisk the chilled custard to remove any lumps. Whip the remaining 150ml cream to soft peaks, then fold it into the custard.
- Line a 450g (1lb) loaf tin with cling film, leaving a 5cm overhang.
Set aside a third of the blueberries for the topping. Pour half the custard into the tin, then the blueberries, followed by the remaining custard; swirl with a skewer to give a subtle ripple effect.
Fold up the cling film to cover; freeze for at least 6 hrs. - Remove from the freezer 10–15 mins before serving, then turn out onto a plate.
Top with the reserved blueberries. Slice to serve.
