- 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.