BLUEBERRY ICE CREAM SHORTBREAD SANDWICHES
These blueberry ice cream sandwiches are very easy to make: you only need shortbread cookies and ice cream. Discover how to prepare them!
- Blueberries450 g, fresh, rinsed and picked over
- Sugar175 g, granulated
- Salt1/4 tsp
- Lemon juice1 tsp, fresh
- Milk250 ml, whole
- Cream250 ml, heavy
- Cookies20 round shortbread
- Preparation time1 h 30 m
- Cooking time8 m
- Recipe categoryDessert
- Recipe yield8
In a saucepan over medium-high heat, combine blueberries, sugar and salt.
Cook, stirring frequently, until sugar dissolves, about 3 to 5 minutes.
Bring to a boil, reduce heat, and simmer for 2 to 3 minutes.
Add lemon juice.
Working in small batches, puree the cooked berry mixture.
Strain into a large bowl and chill in the refrigerator.
Stir the milk and cream into the chilled berry mixture.
Pour mixture into an ice cream maker, and freeze according to manufacturer's directions.
Transfer to freezer until firm enough to scoop, about 30 to 45 minutes.
To assemble, spread about 2/3 cup ice cream onto one shortbread cookie; top with another cookie.
Gently sandwich together; freeze again until firm and ready to serve.
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