340g fresh or frozen blueberries
150ml well-chilled evaporated milk
2 teaspoons gelatine dissolved in 2 tablespoons hot water
2 teaspoons sucaryl liquid

reserve a few blueberries for decoration. Puree the remainder in a food processor or blender. Beat the milk until thick then beat in the cool gelatine mixture and the sucaryl. Fold in the blueberry puree. Pour into freezing trays without stirring. Place in freezer. Allow 2-4 hours for it to freeze completely. Allow ice cream to soften slightly in the main compartment of the refrigerator before serving.

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