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Creme Glacee Aux Myrtilles (Frozen Blueberry Cream)

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“A recipe from Savoie, the French Alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none.”
READY IN:
4hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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