Gelato di mirtilli
Blueberry Gelato
Ingredients
- 250g 1/2 lb blueberries
- 150g 6 oz sugar preferably caster/superfine type, or more to taste
- 1/2 lemon, juice of freshly squeezed
- 500ml 2 cups heavy cream
- A large dollop of Greek yogurt optional
Instructions
- Mix the blueberries and sugar in a bowl. Squeeze the lemon juice on top and mix well until the juice and sugar have formed a thick paste.
- Let the blueberries macerate in the sugar and lemon juice for about an hour or so. The sugar will have melted and the blueberries exuded ample juice.
- Transfer the blueberries and their juices to a saucepan and bring them to a gentle simmer. Continue simmering until the blueberries begin to burst their skins and the liquid thickens to form a kind of light caramel.
- Turn off the heat, add the heavy cream and mix. Taste the mixture and stir in more sugar if you feel it needs it. Let the mixture cool completely.
- Place the blueberry and cream mixture in a blender, along with the Greek yogurt if using. Whiz everything together until you have a perfectly smooth, beautifully lavender "smoothie".
- Pour the blueberry smoothie into an ice cream maker and freeze, following your machine's instructions.
- Serve when ready or, if you like a firmer texture, transfer to the freezer for an hour or so before serving.