Lower East-Style Blueberry Ice [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 2 cups [500 mL] fresh blueberries
  • 1 1/2 teaspoons [3.75 g] unflavored gelatin
  • 2 tablespoons [30 mL] cold water
  • 1 1/2 cups [375 mL] water
  • 1 cup [200 g] sugar
  • 1/2 cup [125 mL] lemon juice
  • 1 egg white
  • Clean then delicately rinse blueberries; delicately pat dry blueberries using paper toweling.
  • Through a fine sieve or a potato ricer, press cleaned blueberries into a puree; set aside.
  • Sprinkle unflavored gelatin over cold water; set aside.
  • Into a medium casserole, bring water and sugar to a boil; cover and leave to boil, without stirring, to completely melt sugar.
  • Mix swollen gelatin into boiling sugar mixture, stirring until completely dissolved.
  • Remove from heat before mixing in blueberry puree with liquid, and lemon juice.
  • Refrigerate mixture until really cold.
  • Then beat egg white until stiff yet still wet.
  • Beat cold mixture, then fold in beaten egg white.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.