Blueberry Buttermilk Ice Cream
Blueberry Buttermilk Ice Cream
A practical Blueberry Buttermilk Ice Cream recipe with measured ingredients and a step-by-step method. Ready in about 10 minutes.
Total time: 10 minutes
Ingredients
- 300Ml/10Fl Oz Double Cream
- 70G/2 1/2Oz Caster Sugar
- 1 Tsp Vanilla Extract
- 2 1/2 Sheets Gelatine, Soaked In A Bowl Of Cold Water (Or Use A Vegetarian Alternative)
- 300Ml/10Fl Oz Buttermilk
- 90G/3 1/4Oz Blueberries
- 100G/3 1/2Oz Caster Sugar
- 1 Star Anise
- 100G/3 1/2Oz Blueberries
Method
- Whisk the cream until stiff.
- Mix in sugar and vanilla.
- Lay a sheet of plastic wrap on a flat surface and set up a bowl for freezing the ice cream mixture.
- Spoon in the buttermilk and gently mix.
- Fill the bowl with ice and freeze.
- For the blueberry sauce place all ingredients in a saucepan over a medium heat.
- Cook until the sugar dissolves, then bring to the boil.
- Reduce the heat and simmer for 20 minutes until sauce thickens.
- Let cool.
- Spoon the sauce onto the freezer to harden.
- Divide the ice cream mixture between 4 small serving glasses or a large resealable container.
- Top with blueberries and serve immediately.
- Enjoy