Blueberry Gelato

Much less hassle in making gelato, since no eggs are required. Saves me the trouble of making a custard base for regular ice cream.

Blueberry Gelato

- 1.5 - 2 pints fresh blueberries
- 3/4 cup sugar
- dash of salt
- 2 cups heavy cream
- 1/2 cup milk

1. Cook the blueberries, salt and sugar together, for about 10-20 minutes, or until softened.
   
2. Blend in food processor. Don't bother using a chinoise or sieve to filter the liquid. The seeds are fairly small, and add a nice texture to the cream.
3. Mix in cream and milk.
4. Chill overnight.
5. Add to ice cream maker.

Enjoy!


One of my many pints of blueberries...


After cooking, and mixing with cream and milk we have this.


Continuing my attempts at minimalist plating techniques. A bit of my lemon-blueberry bread with blueberry gelato, fresh blueberries, and chocolate-espresso sauce.