Blueberry and Maple Ice Cream
6,1 / 10
ready in 2 h. 20 min.
Put the blueberries, maple syrup and lemon juice into a bowl and gently squash the fruit until the blueberries are broken and the juice starts to run. Cover and chill for at least 2 hours.
Blend the mixture with a hand held blender or whisk until fairly smooth.
Whisk together the eggs and fructose until light and fluffy, then beat in the milk and cream.
Stir in the fruit mixture.
Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork after 2 hours, to break up the ice crystals, then freeze until firm.