Housesitting one summer off Greenville, leafy neighborhood in a Southern American city. Honey-suckle rose in bloom, a house that breathes a pleasant atmosphere through golden scrims and colorful deco. The lady of the house was always beaming. A magical object sat on the kitchen counter: a manual ice cream maker.
Two gadgets made their entrance here in July: a freezer, and a manual ice cream maker. Made in Canada, this Donvier, but swiftly coming from Holland. Ice cream would be ! on the menu this month. My sister confirmed this when she brought me the Peter Bauwens Ice Cream book I’d been ogling [Ice Cream and and Sorbet from your Own Garden ISBN 9789044716399). Here’s his blueberry ice cream.
1 portion of blueberries
1 portion of blackberries
1 tablespoon of cream
2 tablespoons of natural fruit syrup (apple)
Choose ripe fruit, wash it well. Put everything in the blender, and mix.
Put mixture in cooled ice cream maker. Manually turn until the ice has thickened. Eat at once, freeze the rest.
My variations:
I didn’t use blackberries, but jostaberries (”yostaberry”). I put them through a sieve (or it is possible to use the extractor tro catch the juice)
1 tablespoon of syrup is enough.
This yielded about 1/2 of the ice cream maker’s content, 4-5 scoops is my guess.
Incredibly fresh fruit taste! Perfect to surprize someone special.
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