12 | July | 2012 | Words and Herbs

What could be better?

(That’s a rhetorical question!)

This is a light, but still creamy ice cream with a few whole blueberries in it to make your teeth freeze! 😉

Blueberry Buttermilk Ice Cream

2 cups blueberries
1 1/2 tsps cornflour
1/3 cup sugar
squeeze of lemon juice
1 tsp kirsch
2 tbsps vanilla sugar
1 cup buttermilk
3/4 cup cream

Put the blueberries and sugar in a saucepan and cook over medium heat, stirring, until the berries pop and soften (about 5 mins). Mix cornflour with a little water and a squeeze of lemon juice and add to the berries. Allow sauce to bubble and thicken for a minute, add kirsch and then chill. (This is also delicious as a berry sauce with vanilla ice cream!)

Put half the berry mixture into a blender. Add the cream and buttermilk, and whizz to a puree. Pour into an ice cream maker and churn. Add the vanilla sugar to the remaining berries and swirl them into the ice cream after transferring it to a freezer container. Freeze for at least 6 hours, or overnight.