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Blueberry-and-buttermilk ice cream

By Abigail Donnelly
Full StarFull StarFull StarFull Star
4 to 6
Easy
5 minutes, plus 2 1⁄2 hours' freezing time
5 minutes

Ingredients

  • 340 g frozen blueberries
  • 1 1⁄2 cups buttermilk
  • 4 gelatine leaves, soaked in water
  • 1⁄4 cup maple syrup
  • 1 t lemon juice
  • Salt, a pinch
  • 1 cup cream

Method

  1. Place the blueberries in a saucepan over a medium heat and cook until just soft and the juices are released.
  2. Heat 1⁄2 cup buttermilk in a saucepan over a medium heat. Remove from the heat and whisk in the gelatine until dissolved.
  3. Add the remaining ingredients and place into a food processor. Blend until smooth and well combined. Spoon into a loaf tin and freeze.
  4. Discover more ice-cream recipes here.