Cloudberry Cream Bars - cooking recipe

Ingredients

2 cups skim milk
6 None egg yolks
1 tsp vanilla extract
3/4 cup granulated sugar
1 cup heavy cream, whipped
2/3 cup cloudberry jam (or apricot jam)
9 oz strawberries, sliced
4 oz blueberries
5 None ripe apricots, peeled, pits removed, quartered
None None powdered sugar, for dusting
None None fresh mint, to decorate

Preparation

In a saucepan, bring the milk to a boil then remove from heat. In a bowl, whisk the egg yolks, vanilla extract and 1/2 cup sugar. Gradually whisk egg mixture into the warm milk. Pour back into the saucepan and heat over medium-low heat, stirring constantly, until it begins to thicken (do not allow to boil). Remove from the heat and pour into a bowl. Allow to cool, then chill for 1 hour, stirring occasionally.
Now, fold in the whipped cream and the jam. Pour cream mixture into a 5 cup silicone loaf pan and freeze for at least 4 hours, preferably overnight.
Place the strawberries, blueberries and apricots in a bowl and mix in 1/4 cup sugar. Allow to stand for 30 mins.
Dip the loaf pan in hot water and turn out the loaf. Cut into slices and halve each slice diagonally. Arrange on plates with the fruit. Dust with powdered sugar and decorate with mint.