Blueberries and Ice Cream

Blueberries I know blueberries aren’t in season in this part of the world, but I found a beautiful-looking punnet of them in our local supermarket, and I thought it would make a perfect topping, served warm, for vanilla ice cream.

It was pretty tasty, I must say, and it is dead easy to prepare. Here’s what I did:

Blueberries with Sugar

Blueberry Sauce 


150 grams fresh blueberries

1 tablespoon sugar

2 teaspoons cognac

1 teaspoon fresh lemon juice

What to do:

1. Combine all of the ingredients in a small saucepan.

Vanilla Ice Cream with Blueberries

2. Cook over medium heat, stirring gently, just until the sugar is dissolved and some of the blueberries burst and release their juice (about 3-5 minutes). Don’t overcook, or it will be mush.

3. Immediately serve over vanilla ice cream.

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