Midsummer Blueberries ice cream
A pleasant and summery Blueberry Yoghurt ice cream based on jam. If your jam consists of at least about 125 gram sugar, there should be no need to add much extra sugar to the base (if your jam is considerably sweeter, though, you should consider adjusting the recipe by adding more dairy or using less jam to avoid a too sweet end-result)
Ingredients
- about 250 ml (1 cup) thick, fat (about 10 %) yoghurt (such as Turkish yoghurt)
- about 250 ml (1 dl) whipping cream
- about 250 gram (2 cups) blueberry jam of good quality (= preferably 50 % fruit or more)
- about 75 ml sugar or 50 ml xylitol [depending a little on the sugar content of your jam]
- about 1 tablespoon lemon or lime juice
- (optional) about 1 tablespoon 1 tablespoon inverted sugar (like corn- or glucose syrup or their likes)
- (optional) 1 tablespoon kirsch (or similar hard alcohol)
Instructions
- Mix the blueberry jam with the lemon juice and the sugar (and the inverted sugar, if using).
- Whip the cream.
- Blend the sweetened jam-mix with the yoghurt and the whipped cream [ and the alcohol, if using]
- Churn in your ice cream machine (or still-freeze in your freezer).
- Enjoy fresh, or store in a freezer-safe container (cover the ice cream with some plastic film before putting on the lid and it will keep much better).