No churn blueberry ice-cream

Chef's Delight

Rosie Morgan

Pink Haired Pastry Chef

A WORD FROM THE CHEF

This small batch blueberry ripple ice cream is a fabulously easy recipe. It starts with a simple no churn ice-cream base that is smooth and creamy.

Blueberry compote is then swirled through to create gorgeous ripples of whole fruit. For this ice-cream recipe, I included instructions on how to make your own blueberry compote. You can, however, use a store bought compote or jam instead.

INGREDIENTS

For the blueberry compote

150 grams blueberries fresh or frozen

50 grams water

80 grams caster sugar

For the ice-cream base

250 grams cream

150 grams condensed milk

1 tsp clear spirit such a vodka or gin

white rum optional

METHOD

Blueberry Compote

Begin by adding the blueberries, water and sugar to a small saucepan.

Cook on a medium heat for 5-10 minutes until the blueberries have softened and slightly thickened. Leave to one side to cool completely.

Ice-cream base

Once the blueberries have cooled, add the cream to a large mixing bowl.

Whisk together until soft peaks, which means it has thickened and just about holds its own shape when moved.

Pour the condensed milk and spirit of choice into the whipped cream. Whisk together until combined.

Pour half of the ice cream base into the freezer proof container. Drizzle over half of the blueberry compote and swirl it through using a spoon or small palette knife.

Top with the remaining ice cream base and repeat by adding the rest of the blueberry compote. Swirl again using a spoon or small palette knife.

Freeze overnight or for at least four hours before serving.

Store any leftovers in an airtight container in the freezer for up to three months.

ABOUT THE CHEF

Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at: pinkairedpastrychef@gmail.com