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.
I think this plump little blueberry has just fallen in love…