This dish is creamy and rich that itâ€™ll leave you wanting more. Itâ€™s also incredible easy and fast to make, but it takes four hours to freeze â€“ so youâ€™ll need to make sure you give yourself enough time to leave it to chill and firm up properly.
You can easily adjust the quantities of berries and how much they are crushed in order to change the texture and tastes that are in the Ice Cream.
125g Caster Sugar
1 Whole Egg
2 Egg Yolks
300g Full Fat Greek Yogurt
300g 0% Fat Greek Yogurt
Juice of 1 Lemon
1.Â Â Â Â Â Â In a pan, place the Blueberries with 25g of the Sugar and bring to the boil, then simmer for five minutes.
2.Â Â Â Â Â Â Remove from the heat, and allow to cool completely. Keep two or three tablespoons of the mixture for decoration once itâ€™s been frozen.
3.Â Â Â Â Â Â Whisk the Whole Egg, the Egg Yolks, the 100g of Sugar and half the full fat yogurt together, then place in a pan over a gentle heat. Cook for three to four minutes, stirring continuously, until the mixture thickens a little.
4.Â Â Â Â Â Â Take the pan off of the heat and beat in the remaining yogurt (both Full Fat and 0% Fat) and lemon juice.
5.Â Â Â Â Â Â Add the Blueberries to the Yogurt mixture, and give a gentle stir.
6.Â Â Â Â Â Â Pour the mixture into a 1 litre non-stick loaf tin (or a Silicone one) and freeze for at least four hours â€“ making sure itâ€™s firm when you take it out.
7.Â Â Â Â Â Â Before serving, allow it to stand at room temperature for forty-five minutes before turning out and decorating with the reserved Blueberries and their juices.
Photo Courtesy of GordonRamsaySubmissions