There was a palpable excitement in the air. The sun was shining, the sky was blue and the air was warm. The kids swapped their socks and trainers for flip flops, summer shorts were donned and the water pistols were dusted off. My hubby retrieved the barbecue from the depths of the shed and spent a couple of hours cleaning it ready for his first barbie of the year. The ice cream was in the freezer, the salad tossed, the meat sizzling and the wine poured. This was what we had all been waiting for – the start of our long overdue summer. We raised our glasses to toast a long, happy summer and that’s when we felt it. Rain – not just a few drops but enough that we had to abandon our barbecue and dash indoors – wet and miserable once more.
Oh the joys of a British summer!!
I had made this blueberry & lime ice cream as a treat for the kids and we still managed to enjoy it but probably not quite the same as if the sun had still been shining. The addition of lime makes it deliciously refreshing and it really is a quick dessert if you have an ice cream maker. If you don’t have an ice cream maker then it is still possible to make – it just takes a bit longer. All you need to do is place your bowl of mixture into the freezer for an hour, remove and whisk until smooth. Return it to the freezer again for another hour, remove and whisk again. Transfer the mixture to a rigid container and return to the freezer. Before serving, move to the fridge for 30 minutes to soften. I save all the soft and squidgy blueberries that the kids refuse to eat by storing them in the freezer until I have enough to make this ice cream. For this reason I am going to submit this post to Turquoise Lemons – No Waste Food Challenge which has a theme of fruit this month and is being hosted by Elizabeth over at the lovely Elizabeth’s Kitchen
Blueberry & Lime Ice Cream
- 2 limes
- 140g caster sugar
- 150g blueberries
- 200ml coconut cream
- 284ml double cream
- Finely grate the zest from 1 of the limes and squeeze the juice from both.
- Add the zest, lime juice and sugar to a pan and heat gently until the sugar has dissolved.
- Add the blueberries to the pan and heat gently for a further couple of minutes.
- Leave mixture to cool.
- Stir in the coconut cream and blitz quickly with a hand blender to mix thoroughly.
- Whip the cream in a bowl until it just holds its shape.
- Stir the cream into the blueberry mixture.
- Churn in your ice cream maker until thick.
- Transfer the mixture to a container and freeze until required.
- Before serving, transfer to the fridge for 30 minutes to soften.
Recipe adapted from BBC Good Food – May 2003