Blueberry Summer Solstice yoghurt ice cream
Despite its stunning simplicity, this quick recipe delivers a truly delicious blueberry yoghurt ice cream!
Ingredients
- about 250 ml (1 cup) thick, fat (about 10 %) yoghurt (such as Turkish yoghurt)
- about 250 ml (1 cup) cream
- about 250 gram (2 cups) blueberries (fresh or frozen)
- about 1 tablespoon lemon juice
- about 125 ml (1/2 cup) sugar
- optional: about 1 tablespoon inverted sugar (like agave nectar, corn syrup or their likes)
- optional: 1 tablespoon kirsch (or similar hard alcohol)
Instructions
- Purée the berries and mix with the lemon juice and the sugar(s).
- Blend the sweetened purée with the yoghurt and the 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).