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blueberry ice-cream

First dig out the half-punnet of blueberries that has been languishing at the bottom of the freezer since March. Chuck them in a pan with a little water, some brown sugar and a good shake of cassia. Overcook, and half mash, until lumpy and syrupy, then set to cool in a pyrex bowl over water, stirring occasionally. When cool enough, top shelf of the freezer until it's just starting to set. Remove, stir in that crème fraiche that really needs using up today, and return to the cold. Optionally stir in some chocolate chips. Eat when freezing cold but not really set yet. Summer sorted.