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