METHOD:
1. Heat blueberries, lemon juice, allspice and sugar until sugar dissolves and blueberries begin to pop (at about 175 degrees). Remove from heat.
2. Blend in blender and strain out skins.
3. Chill mixture to 40 degrees in an ice bath, or in the fridge if you can wait 4 hours.
4. Freeze according to ice cream maker instructions.
Serves 6 (1/2 cup) |
