The light in here after dinner did not help the pictures any. That's too bad actually, as the blood orange ice cream and blueberry/lemon sauce had the most beautiful colours.
For the sauce:
1 bag frozen blueberries
1/3 cup sugar
1/2 cup water
1 teaspoon lemon juice
In a bowl, toss the sugar atop the blueberries and let stand until soft. With a potato masher, break the berries up a bit. Add the water and lemon juice and transfer to a heavy saucepan.
Cook over medium heat until reduced to a sauce. Cool before using.
For the Ice Cream:
1/2 cup blood orange juice
1/2 teaspoon vanilla
1/2 cup caster sugar
1 cup heavy cream
Mix well, process in ice cream maker according to directions. Freeze in containers for a few hours. Let stand at room temperature five minutes before scooping.
1 comment:
yum!
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