Blueberry-ginger fruit ice cream

Ingredients for 1 servings:

• 350 g blueberries (blueberries)
• 250 ml syrup
• 2 tbsp fresh ginger, peeled, finely grated
• 2 tbsp lime(s), the juice
• 1 tbsp lime(s), zest
• 1 tbsp mint, fresh, finely chopped
• 430 g sugar, for the syrup
• 500 ml water, for the syrup

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

It’s best to make the syrup the day before you plan to make the ice cream. Bring the sugar and water to a boil in a saucepan. Simmer for a minute or two and then remove from the heat. Allow to cool completely, then pour into a container and refrigerate until ready to use. You only need 250 ml for this ice cream recipe. Any leftovers can be stored in the refrigerator until needed. To make the ice cream, put the blueberries in a tall mixing bowl and blend briefly with an immersion blender. Add the syrup, ginger, lime juice, lime zest and mint and blend well. Transfer to a freezer container, cover and refrigerate for at least 4 hours, or overnight. Then churn in an ice cream maker according to the manufacturer’s instructions until smooth.