in Dessert Recipes

Blueberry ice cream

updated

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Ingredients for 8 servings:

  • 300 g blueberries, fresh or frozen
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 200 ml water
  • 200 ml cream

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 15 minutes

without egg – for the ice cream maker

First, sort and wash the blueberries; this isn’t necessary with frozen blueberries. Bring them to a boil in a saucepan with the sugar, vanilla sugar, and water, stirring until the sugar dissolves. Let the mixture cool, then puree. Then add the unwhipped cold cream. Continue chilling overnight in the refrigerator. The next day, pour everything into the ice cream maker and freeze. If you have a compressor ice cream maker, you can use the mixture right away without any additional chilling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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