Blueberry ice cream

Name: Blueberry ice cream
Ingredients: 500 g cultivated blueberries; 100 g sugar; 200 ml whipping cream; 250 g coconut milk; 70 g sugar; 70 g condensed milk; 1 pinch salt; 1 teaspoon lemon juice

Dessert - Blueberry ice cream by Gina O. - Recipia

Blueberry ice cream is served for dessert after a meal, with blueberries cooked in syrup and a base that doesn’t need churning in the freezer. Coconut milk and whipping cream keep it light, while lemon juice adds a tangy note. I choose ripe but still firm cultivated blueberries, so they don’t all get crushed when I cook them. Preparation: 15 minutes. Cooking: 30 minutes. Resting: 7 hours. Total time: 7 hours and 45 minutes. Servings: 6. About 395 kcal and 3 g of protein per serving.

Ingredients

For the blueberries

500 g cultivated blueberries
100 g sugar

For the base

200 ml whipping cream
250 g coconut milk
70 g sugar
70 g condensed milk
1 pinch salt
1 teaspoon lemon juice

Preparation

1. Wash the blueberries and put them in a saucepan with 100 g sugar. Cook for 30 minutes, stirring now and then, until some of the water has evaporated and the syrup has thickened slightly. 2. Leave the syrup to cool for 1 hour, until it reaches room temperature. 3. Put the unwhipped whipping cream, coconut milk and 70 g sugar in a bowl. Whisk vigorously until the mixture is airy and the sugar has dissolved. 4. Add the condensed milk and salt, then stir until combined. 5. Fold in the cooled blueberries and lemon juice. 6. Pour the mixture into a freezer-safe container and freeze for 6 hours, until firm. Don’t stir it in the meantime.

Notes

Whipping cream and condensed milk contain dairy. Very thick coconut milk, almost like butter, is easier to mix in once it reaches room temperature. Choose ripe but firm blueberries; if they’re very juicy, leave the syrup on the heat for a few extra minutes, until it thickens. The base can stay soft if the syrup is still hot when you mix it with the cream. I put it in the freezer the night before the meal, so it has time to firm up. Keep it covered in the freezer and leave it on the counter for a few minutes if it gets too hard. Serve in bowls with a few fresh blueberries on the side.