Bláberja rjómaís - blueberry ice cream

Ingredients

4 egg yolks

200 g sugar

250 g low-fat quark

2 Tbsp blueberry jelly

400 ml whipping cream

200 g blueberries

Preparation

Mix the egg yolks thoroughly with the sugar.

Add the low-fat quark, the blueberry jelly and the blueberries (either frozen or fresh - both work) one after the other to the egg yolk-sugar mixture and mix thoroughly.

In a separate container, whip the cream until stiff and carefully fold it into the other ingredients.

Put the whole thing in a freezer container, close it carefully - and put it in the freezer for several hours until the ice cream is frozen through.

Then remove the ice cream in a block from the freezer container (if necessary, run a little warm water over the frozen container, then it will dissolve without major losses) and serve, cut into slices, with fresh blueberries.

Annotation:

Traditionally, this blueberry ice cream is of course made with skyr, specifically blueberry skyr. Since skyr is not really available outside of Iceland, low-fat quark and blueberry jelly offer a very good alternative in terms of taste!

[Translated from here.]