Method

• 1.
  To make the blueberry filling, place blueberries, sugar, vanilla pod and seeds, lemon juice and spices in a medium saucepan, stirring to combine. Place over medium heat and cook, stirring occasionally, for 10-12 minutes until thick and jammy. Cool completely.

• 2.
  Grease a 24cm silicone bundt pan. Spoon softened ice cream and blueberry jam into the pan, alternating between the two to create blueberry swirls through the vanilla. Freeze for 2 hours or until firm.
• 3.
  Place Anzac biscuits in a food processor and whiz to a crumb, then add butter and pulse to combine. Top ice cream with the biscuit mixture, firmly pressing to form a base. Freeze for 4 hours or until frozen.
• 4.
  For the custard, place cream and vanilla pod and seeds in a saucepan over medium heat and bring to a simmer. Meanwhile, whisk egg yolks and sugar together in a large bowl until pale. Gradually pour the hot cream over the egg mixture, whisking constantly to combine. Return mixture to a clean saucepan and place over medium-low heat. Cook, stirring constantly, for 6-7 minutes until thick and smooth. Strain through a fine sieve into a heatproof bowl, and cool completely. Chill until ready to serve.
• 5.
  Remove ice cream cake from the freezer and invert onto a serving platter or cake stand, removing the silicone mould. Drizzle with chilled custard to serve.