Blueberry Yogurt Ice Cream

Total Time: 5 hrs 45 mins Preparation Time: 45 mins Cook Time: 5 hrs

Ingredients

• 1/2 pint heavy cream
• 500 g natural yoghurt
• 1 lb blueberries (rinsed clean)
• 9 ounces caster sugar
• 4 tablespoons creme de cassis

Recipe

• 1 place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
• 2 simmer for about 10 to 12 minutes.
• 3 when the blueberries are tender remove the pan from the heat.
• 4 take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
• 5 using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
• 6 whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
• 7 transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.