Creme Glacee Aux Myrtilles (Frozen Blueberry Cream)

A recipe from Savoie, the French Alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none.

• Ready In: 4 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  lb blueberries, washed, drained, picked over
• 24  ounces  blueberry jam
• 1  lemon, juice and zest of, grated
• 2  cups heavy cream, whipped to soft peaks (Chantilly stage)

Directions

1. Place the blueberries and the jam in a pot and heat until jam is entirely melted.
2. Add lemon juice and transfer to a blender and blend till smooth.
3. Strain into a large bowl and freeze until mixture is semi-solid.
4. Stir at regular intervals to prevent formation of lumps.
5. Whip the cream to the light, Chantilly stage and add the lemon rind.
6. Fold the cream into the semi-solid blueberry mixture until homogenous.
7. Pour into a shallow cake pan.
8. Freeze until solid.
9. Let sit at room temperature frive minutes before dishing out with ice cream scoop.