Ingredients for Creme Glacee Aux Myrtilles Frozen Blueberry Cream
- 2 cups fresh or frozen blueberries
- Blueberry Jam
- Lemon, Juice And Zest Of
- Heavy Cream
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How to Make Creme Glacee Aux Myrtilles Frozen Blueberry Cream
- Combine 2 cups fresh or frozen blueberries and 1/2 cup blueberry jam in a saucepan over medium heat. Cook until the jam is completely melted and the mixture is slightly thickened, about 5-7 minutes.
- Stir in 2 tablespoons of fresh lemon juice. Transfer the mixture to a blender and blend until completely smooth.
- Strain the blueberry mixture through a fine-mesh sieve into a large bowl to remove any seeds or skins. Freeze the mixture until it reaches a semi-solid consistency, stirring every 30 minutes to prevent ice crystals from forming (this will take approximately 1.5-2 hours).
- In a separate bowl, whip 1 cup heavy cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold in the finely grated zest of 1 lemon.
- Gently fold the whipped cream into the semi-solid blueberry mixture until evenly combined.
- Pour the mixture into a shallow 8x8 inch baking dish or similar sized container.
- Freeze for at least 4-6 hours, or until completely solid.
- Let the Crème Glacée sit at room temperature for 5-10 minutes before scooping and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
248g
Fat
91g
Carbs
30g
