John Myers
Ingredients for 4 servings:
- 200 g wild blueberries from the jar
- 100 g mascarpone
- 150 ml milk
- 150 ml juice (blueberry juice), from the jar
- 2 tbsp lemon juice, fresh
- 1 pinch of salt
- 30 g powdered sugar, as desired
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Pour the wild blueberries into a sieve and let them drain, reserving the juice. Weigh out 200g of wild blueberries. Also weigh the mascarpone. Measure the milk and wild blueberry juice, add everything to a blender along with the salt and lemon juice, and blend vigorously. If the mixture isn’t sweet enough, add another 30g of powdered sugar and blend again. Pour the mixture into the ice cream maker and let it run for 45 minutes if the ingredients are very chilled, or 60 minutes if necessary.
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