Blueberry Ice Cream


- 180 grams of blueberries
- 100 grams sugar
- 200 ml of fresh cream to hit
- 200 ml of milk
- Juice and lemon zest qs


Place in a saucepan and bring to the boil, sugar with blueberries (coarsely ground). Let reduce until syrup with consistency. After cooling, add the milk and lemon zest and set aside.
Whip the cream with drops of lemon juice until thick and bulky.
Add the prepared blueberries to whipped cream, continuing to beat until well involved.
Put the ice cream maker, following the manufacturer's instructions, or place in the freezer, and every hour, beat the mixture and then take back to the freezer. Repeat as often as necessary until the mixture is creamy. Remove from the freezer just before serving and garnish with blueberries.