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Blueberry ice cream with maple and cinnamon
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Blueberry ice cream with maple and cinnamon

A creamy blueberry iuce cream flavoured with a hint of maple and cinnamon.

Prep Time
24 mins
Cuisine: International

Ingredients

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

Instructions

    Cup of Yum
  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.

Notes

  • Macerate the blueberries in advance (overnight).
  • Make this ice cream in advance and allow it to set in the freezer for at least 3 hours.