Blueberry Ice Cream With Dark Chocolate

1. 1

   Frist you need to make the blueberry jam: mix all blueberries (leave a dozen for decorating in the end) with sugar and add 50ml (1.7oz) water. Boil until the mixture get smooth: 5-8 minutes. You can crash the blueberries with a whisk or even use the hand mixer in the end. Then add starch and cook at a low heat for another 3 minutes. Keep on mixing: the texture will become thicker. Take the mixture of the heat and use the sieve to separate big jelly chunks and non-disolved starch from the yummy, smooth, jammy substance. Put the jam into the freezer for 10 minutes or fridge for half an hour.

2. 2

   In the meantime, cut the chocolate with a knife into nice, thin, long particles.

3. 3

   Whip the cream until thick (3-4 minutes with kitchen robot and 6-8 minutes with hand mixer); then add yogurt and egg yolk. Mix well with a spatula or spoon. Now add the cold blueberry jam, chocolate and a few solid blueberries. Add jam slowly, spoon after spoon. Mix well and try each time to see, if there's been enough of jam. This is basically the time, when you can choose the balance of cream vs berries in your ice cream. I love the taste of blueberries, so I use almost all of my jam.

4. 4

   Mix very gently and do not be scared to leave some jam unmixed. Decorate your ice cream and put into a freezer for 6-8 hours. The time will depends on the depth of your form and the freezer.

* Per serving · 4 servings · Values may vary.

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