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Carina in print – Daily Record

Carina in print - Daily Record | Contini

In print 21st May 2018.

Carina’s Daily Record recipe today couldn’t have been better timed for a sunny Bank Holiday Monday!
Blueberry Ice cream
400g blueberries
200g golden caster sugar
2 tbsp blueberry juice or cranberry
juice or a liqueur of your choice
200g ripe banana
400g double cream
Heat the blueberries, sugar and juice or liqueur in a pan over a medium heat until the sugar has dissolved. Reduce the heat and simmer until the blueberries are soft.
Remove from the heat and leave to cool.
When cool, strain through a sieve.
Put in a blender, add the banana and cream, and blend until smooth.
Transfer the mixture to an ice-cream maker. If you don’t have one, put it in a plastic container and freeze it, stirring after
about 1 hour to stop crystals of fat forming.
This quantity will take about 2 hours to freeze.
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