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Gelato di mirtilli

Blueberry Gelato
Course: Dessert
Cuisine: Italian


  • 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


  • 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.