Blueberry And Buttermilk Ice Cream Cake - cooking recipe

Ingredients

4 medium egg yolks
3/4 cup sugar
2 tsp vanilla extract, divided
2 cup buttermilk
1 None lemon, grated zest
2 2/3 cup whipping cream, divided
2/3 lb blueberries, divided
5 oz cigarettes russe wafer rolls, chopped

Preparation

Whisk the egg yolks, sugar and 1 teaspoon of vanilla in a large bowl until light and fluffy. Gently stir in the buttermilk and lemon zest.
Place 2 cups of cream in a mixing bowl and beat until stiff peaks form using an electric hand mixer. Fold the whipped cream into the buttermilk mixture. Cover and place in the freezer for 1 1/2 hours or until almost frozen. Stir every 30 mins to keep smooth.
When almost frozen, fold in 1/2 lb of the blueberries and half of the chopped wafer rolls. Pour into a 10 inch in diameter Bundt pan. Cover and freeze 12 hours or overnight.
When ready to serve, dip the bundt pan briefly in hot water and turn out onto a plate. Place the remaining cream and 1 teaspoon vanilla in a mixing bowl and beat until stiff using a hand mixer. Place the cream in a piping bag fitted with a star tip and pipe stars around the top of the cake. Decorate with the remaining blueberries and chopped wafers. Serve immediately.