Mary Cadogan's blueberry, coconut & lime ice cream
recipe
Mary Cadogan's blueberry, coconut & lime ice cream
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This deliciously zingy ice cream is really worth making as you can't buy it in the shops
Ingredients
- 2 limes
- 140g golden caster sugar
- 125g punnet blueberries
- 200ml coconut cream
- 284ml double cream
- extra blueberries to serve
Serves:
6
Preparation:
25
Total Time:
25min
Directions
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- Finely grate the zest of one lime and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for two minutes, just until the skins start to split.
- Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about hour, until the mixture is set about m in from the edges.
- Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm. Before serving, move to the fridge for minutes to soften. Serve with extra blueberries scattered on the top.
Source: BBC Good Homes magazine
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