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Blueberry icecream with bourbon and basil
This is a grown up icecream packed with flavour and oh so creamy and luxurious too
Equipment
- ice-cream maker or follow directions above for no churn method
Ingredients
- 350 g blueberries
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp bourbon or whisky (optional)
- 1 tbsp basil leaves chopped
- 4 tbsp water
- 150 ml Greek yogurt
- 150 ml Double cream heavy cream
Instructions
- Heat the blueberries with vanilla extract, chopped fresh basil, bourbon, maple syrup and water in a small pan and bring to the boil then lower heat and simmer for 10 minutes.
- Squish down the blueberries with a potato masher while they are cooking
- Cool completely and press mixture through a sieve into a bowl
- Add the Greek yogurt and double cream and mix thoroughly then chill completely in fridge
- churn in ice cream maker acording to maker's instructions the freezer for at least 2 hours before serving
Nutrition
Calories: 276kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 53mgSodium: 32mgPotassium: 205mgFiber: 2gSugar: 23gVitamin A: 626IUVitamin C: 9mgCalcium: 95mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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