140g golden caster sugar
125g punnet blueberries
500ml carton lactose free double cream
extra blueberries, to serve
Finely grate the zest from one of the limes and squeeze the juice from both.
Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar.
Add the blueberries and simmer for 2 minutes, just until the skins start to split.
Pour the blueberry mixture into a bowl. Leave to cool. Whip the lactose free cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture.
Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
Remove from the freezer and mix it all together using a whisk.
When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time.
Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month.
Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.
Recipe adapted from: Good Food
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