Creme Glacee Aux Myrtilles Frozen Blueberry Cream

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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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Steps

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Place the blueberries and the jam in a pot and heat until jam is entirely melted.

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Add lemon juice and transfer to a blender and blend till smooth.

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Strain into a large bowl and freeze until mixture is semi-solid.

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Stir at regular intervals to prevent formation of lumps.

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Whip the cream to the light , chantilly stage and add the lemon rind.

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Fold the cream into the semi-solid blueberry mixture until homogenous.

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Pour into a shallow cake pan.

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Freeze until solid.

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Let sit at room temperature frive minutes before dishing out with ice cream scoop.

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Ingredients

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blueberries, blueberry jam, lemon, juice and zest of, heavy cream