Desserts Blueberry Yogurt Ice Cream
Serves : 8
Preparation Time: 20 minutes
Cooking Time: 6 hours
Ingredients
- 560g blueberries
- 150g caster sugar
- 6 egg yolks
- 250g Greek yoghurt
Nutrition
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Method
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Tip 400g blueberries into a saucepan with 50g caster sugar and 2 tbsp water and bring to the boil.
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Simmer for 3-4 minutes until the blueberries have softened, then remove and place into a food blender or jug and blitz until smooth.
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Set a fine sieve over a bowl and pour the hot blueberries straight through, then press through the sieve to remove any skin.
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Tip the egg yolks and remaining 100g sugar into a bowl and whisk until nearly white and fluffy.
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Pour 250ml of the hot blueberry sauce onto the eggs and continue whisking until just cool.
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Cover and chill the remaining blueberry sauce until ready to serve.
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Whisk the Greek yoghurt into the eggs until totally combined.
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Transfer to a cling film lined loaf tin/or a shallow dish and place in the freezer for at least 6 hours until frozen.
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Remove 15 minutes before serving, then carve into slices or scoop out and serve straightaway with the remaining blueberries and blueberry sauce.
