For the cheese ice cream
Boil the cheese with the milk and cream it in the blender to make it smoother. Leave it to cool.
Bring the syrup to the boil and simmer it for a while.
Start to beat the egg yolks.
When they are almost ready, pour in the syrup and whisk the mixture until it is cold and has a creamy consistency.
Gradually fold in the cheese mixture; meanwhile whisk the egg whites and whip the cream separately.
When these have risen, mix all the ingredients together gently with a wooden spoon, place in moulds and leave in the freezer for 24 hours.
Assembly of the dessert
Cut the ice cream into individual portions and arrange two QuelyCrem biscuits on both sides of each slice.
Serve on a plate with a few blueberries and peppermint leaves as decoration.