4 Jul 2017 Sweet
I love fresh blueberries but even more so when they are cooked. They quickly and easily turn into glorious, jammy deliciousness. Besides spreading it onto toast and dolloping onto yoghurt and granola, I love to churn it through home-made vanilla ice-cream to give a fruity burst. Substitute the blueberries for other berries like strawberries or raspberries if preferred. Be sure to remove the ice cream from the freezer to soften up a little about 10 minutes before serving. Who doesn’t love an ice-cream wafer?!
1. Whisk the egg and yolk, sugar and vanilla in a heatproof bowl over a pan of simmering water for 5-6 minutes until really thick and pale. Simmer the blueberries and lime juice for 3-4 minutes until they pop and release their juices and then blend until smooth. Whisk the cream to soft peaks.
2. Gently fold the blueberries and cream through the egg mixture until well mixed. Pour into a parchment lined 1.2L loaf tin and freeze for at least 6 hours or overnight.
3. Slice and serve between wafers.
Photo (c) Cliona O’Flaherty.
1 egg yolk
100g caster sugar
1/2 tsp vanilla extract
juice ½ lime
300ml double cream