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Preparing time: 1.5 hrs
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Cook time: 20 min Chilling: overnight
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Ingredients
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Method
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300 g Wild Blueberries frozen
30 g caster sugar
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Start with making wild a bilberry coulis. Place the bilberries in a medium pot. Add the sugar and heat on medium heat until the sugar dissolves and the berries become soft. Strain the berry coulis through the sieve into a glass bowl to remove the seeds and get the smooth puree. Set aside.
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4 small egg yolks
150 gr caster sugar
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Whisk the sugar and egg yolks together in a stand mixer equipped with the whisk until they turn pale and fluffy. It can take about 7 minutes.
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500 ml whipping cream
100 ml semi skimmed milk
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In the meantime, pour the cream and milk into a pot and bring to a boil. Set aside. Then gradually pour the hot cream-milk mixture over the yolk mixture whisking continuously until combined. Pour the custard back into the pot.
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Cook the mixture at low heat, stirring until the custard thickens and coats the back of the wooden spoon. It can take about 10 minutes. The mixture can't boil as it will turn into scrambled eggs. Make a wooden spoon test to check the thickness of the custard. Strain the custard and transfer it to a clean container.
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Add the bilberry coulis and mix well. Set aside until cool and then place in the fridge. Keep it there overnight.
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The next day, pour the cold bilberry custard into the chilled bowl of the ice cream machine and proceed as per the manufacturer's instructions. Once it's made, transfer the strawberry ice cream into a container and pop it into the freezer. Let the ice cream sit there for at least 4 hours. Their flavour will develop overnight, and the Bilberry Ice Cream will taste better the next day. Keep the ice cream for up to 6 weeks in the freezer. Serve in ice cream cones, here is the recipe for homemade cones.
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They look amazing!