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No Churn Ice Cream

Ice Cream Base
4 oz cream cheese, softened
2 cups heavy whipping cream
1 can sweetened condensed milk
1 tsp lemon zest
2 tsp pure vanilla extract
Pinch of salt

Blackberry Cardamom Jam Ripple
2 cups blackberries
⅓ cup Granulated sugar
1 tsp lemon zest
½ tbsp cornstartch
1 tbsp of cold water
½–1 tsp cardamom (depending on taste)

Beat the softened cream cheese with the vanilla, condensed milk and lemon zest. Whip the cream until stiff and combine with the cream cheese mixture. Freeze for six hours. Make whatever flavour you like.

By Chrisssie Morris Brady

I've read poetry since I was nine and have written creatively since I was fourteen (probably long before that). After writing book reviews and social comment, I decided I wanted to write poetry. I have no formal training, but I surround myself with poets and their writing. I am honing my craft.
I have two published collections which I don't feel good about, but have been published by madswirl.com and other publications. I live on the south coast of England with my daughter. I am seriously ill.

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