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    Blueberry Ice Cream

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    Blueberry Ice Cream

    This is more a frozen fruit fool than a proper ice cream. It's a doddle to make (you don't need an ice-cream maker) and is absolutely delicious, with a fantastic texture.

    • Vegetarian
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 4 - 6 hours freezing
    • Total time: 6 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 4


    • 250g blueberries
    • 150g caster sugar
    • 1 x 284ml carton double cream


    1. Put the blueberries in a pan with 100ml water. Bring to the boil, then simmer for about 10 minutes, stirring occasionally, until the berries soften and release their juice. Push the blueberry pulp through a sieve (in batches if necessary) to remove the skins. Return the sieved juice to the pan with the sugar. Heat gently, stirring, until the sugar has dissolved, then bring to the boil. Lower the heat and simmer briskly for 5 minutes.
    2. Transfer to a clean container and leave to cool completely. It will set into a jelly. Beat the jelly with a fork to soften it. Whip the double cream until it holds firm peaks, then fold in the blueberry jelly with a metal spoon. There will be tiny blobs of jelly left in the cream.
    3. Transfer the mixture to a shallow, freezerproof container, cover and put in the freezer. Freeze for 4-6 hours, beating with a fork every couple of hours, until firm. Serve in scoops with shortbread or almond biscuits. Use within a week.

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