Tuesday, July 15, 2008
Homemade blueberry ice cream
250gms frozen blueberries
1/2 cup brown sugar
330ml whipped cream
How to make Homemade blueberry ice cream
Remove the frozen blueberries from the fridge and thaw for at least 30 minutes. Once thawed, place the blueberries and sugar in a food processor and blitz/purée until smooth. Remove and strain, discarding the pulp. Place the purée in the fridge until it’s very chilled.
Using a stand mixer/whisk/hand mixer, whipped the cream until it is firm and forms soft peaks or falls gently from the whisk. Fold in the purée and pour into a freezeproof container.
After two hours (or when the edge has set), remove from the freeze and beat in a food processor/mixer or using a hand mixer or fork until it is smooth. Repeat this at least twice.
After six to eight hours, the ice cream should be ready for serving. Dish out as it is or decorate with some fresh berries or fruit.
For details, click here.