Blueberry Buttermilk Ice Cream

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! πŸ˜‰

Blueberry Buttermilk Ice Cream

  • 2 cups blueberries
  • 1 1/2Β  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…

πŸ˜€

27 thoughts on “Blueberry Buttermilk Ice Cream

  1. Your “Blueberry Ice Cream” looks and surely also tastes very delicious. I like the wholesome
    blueberries and this summer often enjoy vanilla ice cream with blueberries.

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