Cloudberry Cream

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract for about 1 minute, until it looks like frosting.
3. Whisk in 110 g cloudberry jam85 ml cloudberry jam⅓ cup cloudberry jam165 g cloudberry jam120 ml cloudberry jam½ cup cloudberry jam.
4. Slowly whisk in 170 ml whipping cream170 ml whipping cream¾ cup heavy cream255 ml whipping cream260 ml whipping cream1 cup + 1 tbsp heavy cream and 160 ml whole milk160 ml whole milk⅔ cup whole milk240 ml whole milk240 ml whole milk1 cup whole milk until the sugar has dissolved.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top each scoop with a spoon of cloudberry jam and serve with a crisp wafer.