Blueberry ice cream with maple and cinnamon

• Produce

  • 2 cups Blueberries, fresh
  • 1/2 Lemon, Juice of

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/2 cup Sugar

• Dairy

  • 1 cup Milk

• Other

  • 2 cups Cream, heavy or whipping

• Refrigerated

  • 2 Eggs, free range

Found on drizzleanddip.com

Ingredients

• 2 cups fresh blueberries
• ¼ cup maple syrup
• juice of ½ lemon
• 1t cinnamon
• 2 eggs (free range)
• 1/2 cup sugar
• 1 cup milk
• 2 cups cream, heavy or whipping

Directions

• Put the blueberries, maple syrup, lemon juice and cinnamon into a bowl and gently squash the fruit until the flesh of the berries are broken and the juice starts coming out. Cover and store in the fridge for at least 2 hours or over night.
• When you are ready to make the ice cream, remove the chilled fruit mix, and blend with a hand held blender until it is as smooth as it will go. You will find that not all the blueberry skin breaks down, and this is ok.
• Beat the eggs and sugar until light and fluffy, about 3 minutes.
• Add the milk and cream and briefly beat.
• Stir in the fruit mix and process through an ice cream maker until ready according to the manufacturer’s instruction.
• Transfer it into a freezer proof container and freeze until it hardens a bit more and is ready to use.