in Dessert Recipes

Blueberry ice cream

updated

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Ingredients for 4 servings:

  • 300 g blueberries (frozen)
  • 3 tbsp sugar
  • 1 egg yolk
  • 250 g cream
  • 1 pack of cream stiffener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

particularly creamy

Thaw the blueberries in the microwave, draining about 3/4 of the juice. Return the blueberries to the freezer. Wait 10 minutes, then beat the egg yolks with the sugar until frothy. Add the blueberries and puree. Then whip the cream with the cream stiffener and fold into the blueberry mixture. Place the mixture in the freezer or icebox and let it freeze for at least 3 hours, stirring occasionally. If you like, you can put some blueberries in a separate container before thawing, return the mixture to the freezer, and then fold them into the mixture with the cream.

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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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