Blueberry cinnamon ice cream
Ingredients
350 g frozen blueberries
70 g sugar
1 Tbsp lemon juice
1 tsp cinnamon
2 egg yolks
350 ml vanilla skyr
250 ml whipping cream
Preparation
Put the frozen blueberries in a blender with 50 g sugar and the lemon juice and puree them carefully.
Mix the remaining sugar with the egg yolk until frothy.
Add/pour the skyr and whipping cream and stir vigorously.
Then stir in the cinnamon.
Carefully fold in the blueberry mixture...
...and put it in the freezer for about 2 hours. If necessary, stir once every half hour so that the ice cream becomes nice and creamy. Alternatively, freeze in an ice cream maker.
Then serve the blueberry cinnamon ice cream as dessert, garnish with a few fresh blueberries and sliced almonds if available.
Bon appetit!
[Translated from here.]
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