BLUEBERRY ICE CREAM

Die roomys is baie lekker, ryk en romerig. Ek het net gevind dat dit nie soet genoeg was vir roomys nie, en daarom het ek so effens aangepas. Die konfyt wat ek gebruik het, het heel bessies in, dink dit gaan heerlik wees.

500 g blueberries, fresh or frozen
1 lemon, zested
½ lemon, juiced
4 tablespoons of water
600 ml cream
397 g can condensed milk
Additional:
80 ml blueberry jam or cold simple syrup (60 ml water and 60 ml sugar boiled together and cooled completely)

Place the blueberries in a pot with the lemon zest, juice and water. Bring to the boil, then reduce to a simmer and cook for 6 – 8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.

Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.

Combine the cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff. If you use simple syrup, add and just give a quick whisk. Take the bowl out of the mixer and add the blueberry liquid (keep about 30 ml aside) and jam, stir to combine. (don’t whisk again, just mix with a metal spoon)

Spoon into a freezer-proof container, spoon the remaining liquid over, and marble with a knife to make patterns. Cover with a lid and freeze for at least 6 hrs.

Remove from the freezer 30 mins before serving, serve in bowls topped with fresh blueberries if preferred.

Recipe tested and adjusted by Rina Kleinhans

Photo: Rina Kleinhans