Spicy Blueberry Ice Cream |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Another blueberry ice cream recipe, but this one is a bit special because of the combination with coconut and lime, which makes it a bit spicy. This works great in an ice-cream maker. Adapted from a recipe by Kate McGhie (the original had too much lime juice in it). Ingredients:
2 limes |
1/2 cup caster sugar |
150 g blueberries |
200 ml coconut cream |
300 ml whipping cream |
Directions:
1. Finely grate the zest from one of the limes and juice both.
2. Heat zest, half of the juice, and the sugar over low heat and dissolve.
3. Add blueberries and simmer until the berries start to pop their skins (don't overcook!).
4. Allow to cool for about five minutes and stir in coconut cream.
5. Allow to cool to room temperature.
6. Lightly whip cream.
7. Fold in blueberry mixture.
8. Add the rest of the lime juice while tasting for balance - don't put in too much or it will easily overpower the berry taste.
9. Put in a container and freeze for about an hour or until the mixture is set a few centimeters from the edges.
10. Whisk until smooth and freeze for another hour; whisk again.
11. Freeze until firm.
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