Blueberry ice cream with buttermilk

Blueberry ice cream with buttermilk

By
From
Lagom
Makes
500 ml
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
200g fresh blueberries
150g caster sugar
500ml double cream
1 vanilla pod, split in half lengthways
300ml buttermilk

Method

  1. Place the blueberries in a small saucepan with half the sugar and simmer over a low heat, until the sugar has dissolved and the blueberries have disintegrated, about 10 minutes. Allow to cool.
  2. Tip the remaining sugar, cream and vanilla into another pan and bring to a simmer, stirring until you can no longer feel any grainy granules of sugar. Cool completely.
  3. Tip the buttermilk into a large bowl and add the cream and blueberry mixtures. Stir together until well combined, then churn in an ice-cream maker according to the manufacturer’s instructions. Freeze in a suitable container. Alternatively, if you don’t have an ice-cream maker, freeze for 3 hours, stirring to break up the ice crystals every 40 minutes.
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