with citrus custard

Paired effortlessly with our Blueberry Twist ice cream, this zesty citrus custard recipe will transform you into a true Gippsland Dairy connoisseur.

Blueberry Gippsland Dairy Ice Cream Base


  • 2 egg yolks
  • 200ml thick cream
  • 20g liquid glucose
  • 1 x Gippsland Dairy Blueberry Twist Yogurt 720g


Crack 2 egg yolks into a stainless-steel bowl and set aside.

In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.

Pour the hot cream over the eggs, and whisk until the mixture is smooth.

Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).

When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.

Citrus Custard


  • 500ml Chobani Oat milk
  • 80g caster sugar
  • 50g gluten free corn flour
  • 8 fresh mint leaves
  • 6 whole cardamom pods
  • ½ a skin of an orange (Just the orange part. The rind will make the mixture bitter.)
  • 1 stick of cinnamon


Place the oat milk, caster sugar and corn flour in a double bottom saucepan. Whisk until all the ingredients have dissolved.

Heat the mixture over a low heat, stirring to avoid the mixture burning.

Once the mixture starts to thicken, stir continuously until you achieve a custard like consistency.

Set the custard mix aside, then add the mint leaves, cardamom pods, orange skin and cinnamon stick to the custard. Cover with cling wrap and rest for 2 hours.

Pour mixture through a strainer and serve the custard with Blueberry Gippsland Dairy ice cream.