Blackberry Ripple Cheesecake Icecream

This is my all time favourite ice cream, it combines my love of cheesecake and all things berry and is the perfect creamy frozen treat for summer. The Tefal Cuisine Companion prepares the coulis and mixes the ice cream to perfection. I've used frozen blackberries but other frozen berries can be used if preferred.

Ingredients 

250 gms frozen Blackberries
200 gms Sugar
20 gms Water
250 gms chilled Cream Cheese
395 gms Condensed Milk
300 mls Thickened Cream
1/2 teaspoon Vanilla Bean Paste with seeds

Blackberry Coulis

Insert Ultrablade. Stopper out.
Add blackberries, sugar and water.
Sp3:120deg:18mins
Push mixture through fine mesh sieve placed over small bowl to remove seeds and set aside stirring from time to time whilst making cheesecake ice cream.

Wash and dry CC bowl, wipe lid with dampened paper towel.

Cheesecake Icecream 

Insert Kneading Blade. Stopper out.
Add cream cheese
Sp10:1min or until smooth scraping bowl with spatula as required.
Add condensed milk and vanilla bean paste.
Sp10:1min 15sec or until smooth scraping bowl and around Blade with spatula every 15 seconds.
Insert Whisk. Stopper out.
Add cream.
Sp7:1min 30sec or until thickened. Time will depend on how fresh your cream is. Start checking after 1 minute.
Empty mixture into freezer safe ice cream container.
Stir blackberry coulis and place dollops of sauce over ice cream mixture. (I only used 3/4 of the sauce).
Swirl through ice cream with blunt knife and freeze for 24 hours.