We love blueberries, and I had some of them that needed to be used. When I have some fruit that I can't use, either I make ice cream or "fresh jam". I call it fresh jam because I use it for toast (bread) for breakfast, and I use less sugar since I consume it immediately, and I don't need to keep it in the pantry.
Blueberry fresh jam
80 grams of blueberries
40 grams of sugar (more up to your taste)
juice and zest of 1 lemon
Wash the blueberries. Mix it with sugar, lemon juice and zest, and set aside for 1 hour. Cook it for 10 minutes at medium low heat. Let it cool.
Vanilla Ice cream base. I use this as a base for vanilla ice cream, and if I make a fruit ice cream, I reduce the sugar by half or less. In this case, I used half of this recipe.
480 grams of cream (35%)
240 grams of milk
140 grams of sugar
3 tablespoons of milk powder
2 teaspoons of vanilla.
Mix everything, and cook it at medium low heat until is thick. Let it cool.
Add the blueberry jam to the vanilla cream base, and mix it. Make your ice cream in an ice cream maker if you have one, or freeze it accordingly.
I like to serve ice cream with a vanilla cream custard that is semi liquid, I like the combination.
I use some blueberry jam for my morning yogurt.
And during these days......broccoli tortilla....you can convert any frozen vegetables into a tasty and healthy tortilla.....