Blueberry Ice CreamAnanás e Hortelã
250 grams frozen blueberries (or fresh)
100 grams sugar
1/2 lemon (zest)
300 milliliters plain yogurt
200 milliliters cream
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1In a saucepan, bring the blueberries, sugar, and lemon zest to a boil.
2Let simmer on low heat until the blueberries start to melt and release their juices, probably about 10 minutes.
3Grind this mixture in a blender or with a hand blender until homogeneous.
4Let completely cool in the refrigerator.
5Once cold, add the yogurt and the whisked cream.
6Place the mixture in an ice cream maker and follow the machine's instructions.
7Place in the freezer to solidify.
8Remove from freezer 10 minutes before serving.
9If you don't have an ice cream machine, place the mixture in a freezer-safe container, and beat the ice cream with a fork, every 15 minutes, for 1 1/2 hours, to prevent ice crystals from forming.