Homemade Ice Cream
Blueberry Yogurt Ice Cream Recipe


Ingredients
1/2 pint (250ml) double (heavy) cream
1lb (450-500g carton) of natural yogurt
1lb (450) blueberries (rinsed clean) who didn't know that!
9oz (250g) caster sugar
4 tablespoons of cassis

Place the caster sugar and blueberries together in a saucepan, stir in 250 ml
(8fl oz) of cold water and bring to a boil. Simmer about 10 to 12 minutes.
When blueberries are tender remove the pan from the heat.
Take out approx 1/4 of the blueberries from the pan and put to one side to cool and use later.
Using a food processor or blender, take the remaining mixture from the pan and blend it with cassis, then pour into a bowl and allow to cool. Whip the double (heavy) cream and fold it into the bowl blended mixture along with the yohurt and berries which were placed to one side earlier. Transfer the complete mixture into and ice cream maker and follow manufacturer's instructions.