Homemade ice cream with a hint of mint and white chocolate. Even without an ice cream maker, ice cream can be delicious. We know what we eat, and we eat healthily.
Ingredients
- Blueberries, 300 grams
- Heavy cream (36%), 250 milliliters
- Light cream (18%), 125 milliliters
- White chocolate, 50 grams
- Mint leaves, 7 sprigs
Preparation
In a saucepan, pour the light cream and 125 ml of heavy cream. Rinse the mint, pat it dry, and transfer it to the cream. Bring to a simmer over low heat and let it steep for an hour. The mint will release its aroma during this time. Transfer the mint to a sieve, press firmly, and discard. Bring the cream to a simmer again, then remove from heat and add the broken white chocolate. Let it sit for a moment until it melts, then stir. Blend the blueberries in a blender, add them to the cooled chocolate cream. Blend the remaining heavy cream with a blender and add it to the blueberry mixture. Pour into a container and place in the freezer. After three hours, blend to prevent ice crystals from forming, and repeat this process two or three times periodically. Remove the ice cream from the freezer 30 minutes before serving.
