Thursday, February 14, 2008

Blood Orange Ice Cream With Blueberry/Lemon Sauce

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:

Katie said...