At last! We're having some beautiful sunshine and a bit of heat the past few days and I'm taking every chance I get to be outside in the garden or going on last minutes trips to the beach.
This kinda weather always makes me want to eat a little healthier except that I also want to consume a whole lot of ice-cream. Balance eh?!
This is my second time making this no-churn recipe which is so easy and basically once you have the base perfected you can get experimenting with the flavours and toppings.
So my experimenting led me to this unbelievably tasty combo...
1 large handful of blueberries
2 tablespoons sugar
Zest of one lemon
1 tablespoon lemon juice
500ml double cream
1 can (397g) sweetened condensed milk
1 teaspoon vanilla essence
1 teaspoon of rum essence
handful of chopped and roasted hazelnuts
In a saucepan combine the blueberries, sugar, lemon juice and lemon zest. Cook on medium heat until the blueberries soften. Remove from the heat and strain the sauce into a bowl. Refrigerate to cool.
In a bowl combine the condensed milk, vanilla and rum essence.
Use a hand whisk or mixer to whisk the double cream until stiff peaks form but do not over whip. Fold the whipped cream into the condensed milk mixture, a little at a time. Keep folding until mixture becomes smooth.
Transfer mixture to a tin, alternating layers of the ice-cream mixture and blueberry sauce, sprinkling a little chopped hazelnuts on each layer. Use a knife to create the swirls with the blueberry sauce. Cover with cling film and freeze overnight.
Serve with some more chopped hazelnuts as a topping.