It’s national ice cream month. To celebrate I’ve made homemade blueberry ice cream with a blueberry coulis. Unbelievably easy to make and perfect to cool you down in the heat.
I served with lots of fresh strawberries.
300g double cream
300g frozen blueberries
1 teaspoon vanilla extract
50g light brown sugar
1 dessert spoon lemon juice
1 tablespoon icing sugar
2 tablespoons water
Simply add all your ingredients to the blender and whizz in a food processor.
Transfer to a freezer proof container, a deep cake tin works wonders. Cover and freeze overnight.
Remove from freezer 15 minutes before you need to serve.
For the coulis
Heat all your ingredients for the coulis over a low heat in a pan and simmer gently until the blueberries soften. Whizz the ingredients in a blender or with a stick blender which is easier for smaller quantities and pour over the ice cream.