This ice cream is Asian inspired and as it's made without eggs, it's great for vegetarians. This version does contain cream, but you could use lacto-free or you could use almond cream if you want a vegan version or a completely lactose-free version.
As always with recipes, the basic recipe presented is only a guide which you can use to modify for your own needs and purposes.
Blueberry, Coconut and Lime Ice Cream RecipeServes: 4–6
140g (5 oz) golden caster sugar
125g (4 1/2 oz) punnet of fresh blueberries
200ml (4/5 cup) coconut cream
285ml (1 cup + 2 tbsp) double cream
blueberries and lime wedges, to garnish
Method:Finely grate the zests from the limes then squeeze the juice from them. Combine in a small pan with the sugar then add the blueberries. Bring the mixture to a simmer and cook for 2 minutes, or until the skins of the fruit begin to split.
Pour the blueberry mixture into a bowl. Stir in the coconut cream then set aside to cool.
In a separate bowl, whip the cream until it just holds its shape then gradually stir in the blueberry mixture. Put the bowl in a freezer for 1 hour until the mixture is set about 3cm from the edges of the bowl.
Remove the bowl from the freezer and whisk the ingredients together. When smooth, return to the freezer and freeze for 1 hour more. Repeat the whisking then turn the ice cream mixture to a rigid container. Cover and replace in the freezer and allow to set until firm.
Before serving transfer to the refrigerator and allow to soften for 30 minutes. Serve with blueberries and lime wedges.