Blueberry Ice Cream

  • 500 grams frozen blueberries
  • 375 milliliters full fat thickened cream
  • 150 milliliters full fat milk
  • 200 grams white sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • ½ teaspoons salt
    Important: Place the freezer bowl in the freezer for at least 12 hours prior to preparing your ice cream mixture.
  1. In a saucepan place blueberries, sugar and water and slowly bring to a boil, reduce heat, simmer uncovered until sugar is dissolved and berries are softened.

  2. Press mixture through a fine-mesh strainer into a bowl; discard pulp, add salt and lemon juice and sit in an ice bath to cool.

  3. Whisk cream until it starts to hold together and is thick but still pourable.

  4. Mix gently together cream, milk and blueberry juice then refrigerate to cool down to 5-10˚C.

  5. Set time to 30 minutes and press power button on.

  6. Pour mixture through the chute slowly.

  7. Either eat immediately or transfer to an airtight container and freeze for 1-2 hours for a firmer texture