blueberry ice cream with maple and cinnamon

INGREDIENTS

  • 2 cups fresh blueberries
  • ¼ cup maple syrup
  • juice of ½ lemon
  • 1t cinnamon
  • 2 eggs (free range)
  • 1/2 cup sugar
  • 1 cup milk
  • 2 cups cream, heavy or whipping

INSTRUCTIONS

  1. Put the blueberries, maple syrup, lemon juice and cinnamon into a bowl and gently squash the fruit until the flesh of the berries are broken and the juice starts coming out. Cover and store in the fridge for at least 2 hours or over night.
  2. When you are ready to make the ice cream, remove the chilled fruit mix, and blend with a hand held blender until it is as smooth as it will go. You will find that not all the blueberry skin breaks down, and this is ok.
  3. Beat the eggs and sugar until light and fluffy, about 3 minutes.
  4. Add the milk and cream and briefly beat.
  5. Stir in the fruit mix and process through an ice cream maker until ready according to the manufacturer’s instruction.
  6. Transfer it into a freezer proof container and freeze until it hardens a bit more and is ready to use.

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