Creme Glacee Aux Myrtilles (Frozen Blueberry Cream) - cooking recipe

Ingredients

1 lb blueberries, washed, drained, picked over
24 ounces blueberry jam
1 lemon, juice and zest of, grated
2 cups heavy cream, whipped to soft peaks (Chantilly stage)

Preparation

Place the blueberries and the jam in a pot and heat until jam is entirely melted.
Add lemon juice and transfer to a blender and blend till smooth.
Strain into a large bowl and freeze until mixture is semi-solid.
Stir at regular intervals to prevent formation of lumps.
Whip the cream to the light, Chantilly stage and add the lemon rind.
Fold the cream into the semi-solid blueberry mixture until homogenous.
Pour into a shallow cake pan.
Freeze until solid.
Let sit at room temperature frive minutes before dishing out with ice cream scoop.