Blueberry Yogurt Ice Cream

This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.

• Ready In: 5 hrs 45 mins
• Yields: 1 batch

Ingredients

• 1⁄2 pint heavy cream
• 500  g  natural yoghurt
• 1  lb blueberries (rinsed clean)
• 9  ounces caster sugar
• 4  tablespoons creme de cassis

Directions

1. Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
2. Simmer for about 10 to 12 minutes.
3. When the blueberries are tender remove the pan from the heat.
4. Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
5. Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
6. Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
7. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.