Monday, January 4, 2010

Blueberry White Chocolate Ice Cream

2 eggs
3/4 cup granulated splenda
1 cup cream
2 cups milk
75 grams white chocolate, melted

1 cup frozen blueberries
3 T. splenda
1 T. lemon juice

Beat eggs until foamy, add cream and beat until thick. Add splenda and milk and beat. Add melted chocolate and beat.

Pour into ice cream maker and freeze according to manufacturer's instructions.

Place blueberries in a bowl with splenda and lemon juice. Allow to defrost, stirring occasionally. Blend blueberry mix. Store in fridge until ready to use.

Remove ice cream from machine. Put into a container and pour about half of the blueberry mixture over, using a knife, cut the blueberry drizzle into the ice cream to make swirls.

Put container in the freezer for 2 hours before serving. (If freezing for longer, you may have to defrost in the fridge for half an hour before scooping.)

Serve with remaining blueberry drizzle.

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