Blueberry yogurt ice cream

Blueberry yoghurt ice cream

Our summer holiday this year coincided with a massive heat wave. It was so hot during the day that we took to taking a siesta and any gardening (any outdoor activities really) was done either before 8 a.m. or after 8 p.m.

But because my parents’ summer house is an old farm-house with solid 60 cm thick walls, at least it stayed reasonably cool inside. We read lots of books and my son learnt English by reading and rereading the Percy Jackson series (his sister accomplished the same by reading Harry Potter) so for a change, instead of imaginary Pokemon, we were surrounded by imaginary monsters from Greek mythology. And we also made ice cream. Blueberry ice cream more precisely, thanks to my endlessly patient mother who waded through the woods picking the wild berries that because of this year’s draught were scarce and tiny.Blueberry yoghurt ice cream

I have made many versions of this ice cream with different fruits over the years, but blueberry is a favourite. The ice cream has no custard base, therefore it is very easy to make. The low amount of sugar, the high fruit content and the yogurt make it deliciously refreshing. Plus it’s the most vividly coloured ice cream around!

Blueberry yoghurt ice cream

400 g (2 2/3 cups) blueberries
100 g (1/2 cup) (raw cane) sugar
½ tsp ground cinnamon
250 ml (1 cup) low-fat yogurt
250 ml (1 cup) (whipping) cream

Put blueberries in a medium heavy-bottomed sauce pan. Add sugar, ground cinnamon and a splash of water to keep them from burning. Bring to boil and simmer until the blueberries release their juices. Crush the blueberries with a potato-masher and let cool completely.

Whip the cream until forming soft peaks. Mix the berries with yogurt, then carefully fold in the whipped cream.

Freeze the mixture in an ice cream maker (if you have one) according to the manufacturer’s instructions.

If you don’t have an ice cream maker, pour the mixture into a shallow container and place in the freezer. Take out every 30 minutes and stir vigorously with a fork to break the ice crystals. Repeat 3 to 4 times.

15 minutes before you want to serve the ice cream take it out of the freezer and let soften in a fridge.

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