blueberry gelato


I always believed that I won't like blueberries, so I never ate them. They looked suspiciously sour to me and I don't like the idea of having to put sugar on my fruit in order to enjoy it. I love blueberry muffins and blueberry cheesecake, but uncooked blueberries were never on my menu. Until a few days ago when I braved trying some succulent Scottish blueberries and they were incredible!
So making the blueberry gelato seemed like the right thing to do.

This recipe is incredibly tasty and yields about 500 ml of wonderful frozen dessert:


200g (1 punnet) ripe fresh blueberries (frozen are even better)
220 ml sweetened condensed milk
2 tbsp mascarpone cheese
splash of cream (about 30-50 ml)
milk (make up the mixture to 800 ml)


Blend the blueberries in a food processor.
Using a 1L measuring jug, first add the condensed milk, then mascarpone and whisk until smooth. Add the cream, then the blueberries and stir well.

Add milk until the mixture reaches 800 ml mark.
Pour into the ice-cream maker and churn until ready.

(NOTE: if you don't have the ice-cream machine, put the mixture in the freezer and take out every 2 hours, mix either with the electric mixer or in a food processor, then return to the freezer and repeat at 2-3 hourly intervals until you have smooth and yummi ice-cream)

Bon appétit!

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