Blueberry ice cream can also be made with frozen berries.Use the same process for any berry of your choice.
Course: Ice cream
Keyword: Sugar-free blueberry ice cream
In a saucepan bring blueberries, erythritol, and salt to a boil over moderate heat, mashing berries and stirring with a fork.
Simmer mixture, stirring frequently, 5 minutes and cool slightly.
Add stevia,In a blender purée mixture untill smooth.
Pour purée through a sieve into a bowl, pressing on solids with back of a spoon.
Add milk and cream, mix well.
Chill mixture, covered, at least 2 hours, or until cold.
Pour the preparation into an ice-cream maker and churn until firm.
Transfer ice-cream to a pre-chilled mould, cover with plastic wrap and a lid and store in the refrigerator
If you don't have an ice-cream maker, place the mix in a stainless steel bowl and place in the freezer.
Allow it to set a little (this may take about 1 hour), then whisk it for about 10 seconds. Return it to the freezer to set a little more, then whisk again to give it extra lightness and to stop large ice crystals forming.
Note: to make the ice cream with natural sugar, substitute erythritol and stevia with ¾ cup sugar.