![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Gp3BclQSxNAl8ErkmTL_VvCDJmT1PlgkAeGe0yj9oXzfmDGRRK-Xx4VhN98M066jtWp0jNsts_nuBAXFru82tvs6QpdGdcuBwHWE1lz4Ye9fW4hb87cerolHeYligvBXU-h7/s400/bloodorangeicecream.jpg)
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!
Post a Comment