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Blueberry swirl ice-cream
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Sensational dessert with effortless elegance!
Ingredients:
  • 500g fresh blueberries
  • 115g (1/2 cup) caster sugar
  • 80ml (1/3 cup) water
  • 125ml (1/2 cup) thickened cream
  • 1L vanilla ice-cream
  • Wafers, to serve
Instructions:
  • Prepare an 11 x 21cm loaf pan by lining the base and sides with plastic wrap, leaving some to hang over the edges. In a saucepan, combine blueberries, sugar, and water. Stir over low heat until the sugar dissolves. Increase the heat and simmer the mixture uncovered for 5 minutes. Strain the mixture using a microwave-safe container. Remove and discard the blueberry skins and let the mixture cool for 15 minutes before using.
  • Whip the cream with an electric beater until it forms soft peaks. Carefully fold in the blueberry sauce. Transfer the mixture to a shallow metal container and freeze, stirring occasionally, for about 1 hour until thickened.
  • 1. Take the ice-cream out of the freezer. Divide it between two bowls and let it sit for 5-10 minutes to soften. Add half the blueberry mixture to each bowl and swirl gently with a spoon to create a marbled effect. Transfer the mixture into a prepared pan and smooth the top with the back of a spoon. Cover with plastic wrap and foil, then freeze for at least 6 hours or overnight.
  • Scoop ice cream mixture into balls and enjoy with wafers.

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