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Kim McCosker & Rachael Bermingham

Blueberry Ice Cream


Serves 4

Ingredients

  • 2 punnets fresh or frozen blueberries
  • ½ cup fructose
  • 600ml organic plain yoghurt

Method

  1. Place the blueberries with the fructose in a medium saucepan and heat until the sugar has dissolved. Remove from heat and combine the yoghurt and blueberry mixture in a separate bowl and allow to cool.
  2. Once cooled, transfer to a freezer-safe container with lid and freeze until set (approx 2hrs). During this process you will need to take the ice cream out of the freezer and stir every ½ hr to ensure it sets well.
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