Creme Glacee Aux Myrtilles (Frozen Blueberry Cream)

1. 1

   Place the blueberries and the jam in a pot and heat until jam is entirely melted.

2. 2

   Add lemon juice and transfer to a blender and blend till smooth.

3. 3

   Strain into a large bowl and freeze until mixture is semi-solid.

4. 4

   Stir at regular intervals to prevent formation of lumps.

5. 5

   Whip the cream to the light, Chantilly stage and add the lemon rind.

6. 6

   Fold the cream into the semi-solid blueberry mixture until homogenous.

7. 7

   Pour into a shallow cake pan.

8. 8

   Freeze until solid.

9. 9

   Let sit at room temperature frive minutes before dishing out with ice cream scoop.

* Per serving · 4 servings · Values may vary.