- 500 g blueberries
- 75 g sugar
- 30 ml of water
- 300 ml of whipping cream
- Put the blueberries in a saucepan with water and sugar. Cover and let simmer to break up the fruit.
- Strain the blueberries to obtain a thick pulp (vegetable mill or crushing the fruit in a colander with a spoon) and let cool.
- When the pulp is well chilled, stir it in an ice cream maker for 10 to 15 minutes to obtain a thick purée
- Add the cream without whipping. Turn the ice cream maker until you can serve ice cream balls