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Ingredients . . .

• 600ml plant-based cream
• 350ml plant-based milk
• 280g sugar
• 4 egg yolks lightly beaten
• 1 tub dairy free cream cheese, cut into small cubes
• 300g Applewood Vegan® Block, grated
• 1 tsp vanilla extract
• 1 tsp yellow food colouring

Method . . .

• In a saucepan combine the cream, cream cheese, milk, and sugar. Heat slowly while continuously mixing until it reaches nearly boiling point (do not boil) and sugar is completely dissolved.

• Place egg yolks in a mixing bowl then slowly pour in around a cup of the heated cream mixture whilst whisking.

• Pour the egg mixture into the saucepan and heat whilst continuously mixing. Dip in a tablespoon to see if the liquid sticks to the back of the spoon… if it does then you can turn off the heat. If not, continue to heat until ready.

• Place in a heat proof container and add the drops of yellow food colour and vanilla extract, mix gently with a spoon. Leave to cool down before placing in the fridge for at least four hours.

• Prepare your ice cream maker and pour the cream mixture together with your grated Applewood Vegan®. Churn for 30 minutes.

• To firm the ice cream up more, you can freeze for 6 hours.
  Add your ice cream to a sundae glass and add your favourite toppings… ENJOY!