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Anders@icecreamnation.org

Blueberry Summer Solstice yoghurt ice cream

Despite its stunning simplicity, this quick recipe delivers a truly delicious blueberry yoghurt ice cream!
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Ingredients Method

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)

Method
 

  1. Purée the berries and mix with the lemon juice and the sugar(s).
  2. Blend the sweetened purée with the yoghurt and the cream [ and the alcohol, if using]
  3. Churn in your ice cream machine (or still-freeze in your freezer).
  4. 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).