Blueberry ice cream

  

Apple blueberry sorbet
  • 200 GRAM BLUEBERRIES, mashed in food processor
  • 1 DECILITER YOGURT
  • 1 DECILITER ORANGE JUICE
  • 1 EGG, separated
  • 80 GRAM SUGAR
  • 2 LEAVES OF GELATIN, soaked
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  • 300 GRAM BLUEBERRIES, mashed in food processor
  • 500 GRAM APPLES, peeled and cut
  • 2 DECILITER WHITE WINE
  • 2 EGG WHITES, beaten until fluffy
  • 100 GRAM SUGAR
  • 2 LEAVES OF GELATIN, soaked
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Heat half of the orange juice and dissolve the gelatin. Beat the egg white until fluffy. Stir all ingredients together and freeze for at least 4 hours. Take out of the freezer 15 minutes before serving.

Cook the apples with 50 gram sugar and the white wine until soft, dissolve 1 leave of gelatin and puree in the food processor. Add the rest of the sugar to the blueberry puree. Heat a little of the blueberries, dissolve the second leave of gelatin and add to to blueberry puree, stir well. Add half of the egg whites to the apple sauce and half to the blueberry puree. Spoon half of the apple puree in a cake tin, freeze for one hour. Leave the blueberry and apple mixtures at room temperature in the meantime. When the first layer is frozen, add all of the blueberries, freeze again. Repeat with the remaining apple sauce. Take out of the freezer 15 minutes before serving and cut with a sharp knife.

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The gelatin and egg white improve the structure of the ice cream.