Description
A recipe from savoie, the french alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none.
Ingredients
- Blueberries
- Blueberry Jam
- Lemon, Juice And Zest Of
- Heavy Cream
Instructions
- Place the blueberries and the jam in a pot and heat until jam is entirely melted
- Add lemon juice and transfer to a blender and blend till smooth
- Strain into a large bowl and freeze until mixture is semi-solid
- Stir at regular intervals to prevent formation of lumps
- Whip the cream to the light, chantilly stage and add the lemon rind
- Fold the cream into the semi-solid blueberry mixture until homogenous
- Pour into a shallow cake pan
- Freeze until solid
- Let sit at room temperature frive minutes before dishing out with ice cream scoop