...and it all started from finding a pack of blueberries in the fridge...
- 2 cups fresh blueberries
- 2 tablespoons freshly squeezed lemon juice
- 4 strips lemon peels
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 1/2 cups heavy cream
- 1 cup milk
- In a medium saucepan, boil together blueberries, sugar, salt, lemon juice and lemon strips over medium heat. Simmer for 5 minutes, stirring occasionally, remove from heat and cool down. Discard the lemon peels.
- In a blender, puree blueberry mixture with milk until smooth, stir in heavy cream. Pour puree into a bowl, chill covered for about 2 hours, and up to 1 day. Freeze mixture in an ice cream maker. Transfer ice cream to an airtight container and put in the freezer to harden.