Lime Blueberry Ice Cream Cake

• 6 medium eggs
• 1 tsp vanilla essence
• 250 g caster sugar
• 2 tbsp plain flour
• 1 tbsp cornflour
• 2 None limes, zested and juiced
• 200 g cream cheese
• 400 g whipping cream
• 400 g frozen blueberries
• None None fresh mint for decoration

1. Heat oven to 350u0b0F. Separate 2 eggs and beat the whites with a pinch of salt until soft peaks form using an electric hand mixer. Continue beating while adding vanilla extract and 1/4 cup sugar until the mixture is glossy white and the sugar has completely dissolved. Stir in the egg yolks then fold in the flour and cornstarch.
2. Transfer to a parchment paper lined 10 inch round springform pan and bake for about 12 minutes then remove and allow to cool on a wire rack. When cooled, remove form the cake pan, discard the parchment paper and return the cake to the pan.
3. To make the filling, separate 4 eggs and beat the whites and a pinch of salt until soft peaks form with an electric hand mixer. Continue beating while gradually adding 2/3 cup sugar, egg yolks and lime zest then carefully fold in the cream cheese and lime juice. In a separate bowl, whip the cream until stiff using an electric hand mixer and fold into the egg mixture. Spread the mixture over the cake, smooth and freeze for at least 6 hours.
4. For the topping, bring 1/2 cup water and 1/3 cup sugar to a boil and simmer for 2 minutes. Place the frozen blueberries and hot syrup in a blender and puree. Spread over the cake and freeze for another 1 1/2 hours. Allow the cake to thaw for 20 minutes before serving, garnish with a sprig of mint

eggs, vanilla, caster sugar, flour, cornflour, cream cheese, whipping cream, frozen blueberries, mint

Taken from recipes-plus.com/api/v2.0/recipes/17652 (may not work)