Recipe#8729

Title: Blueberry Icecream

Newsgroups: rec.food.recipes 
 From: r.gagnaux@chnet.ch (Rene Gagnaux) 
 Subject: Berner Heitisturm 
 Message-ID: GKdp2Q7mvi@chnet.ch 
 Organization: R.Gagnaux Hergergaessli 6 CH6467 SCHATTDORF 
 Date: Fri, 5 Nov 1993 11:00:00 +0100 

Categories: Desserts
 Servings:  4
 -----------------------SOUR CREAM ICE-CREAM----------------------------
 1 dl Water (1/2 cup)
 250 g  Granulated sugar (8.75 oz)
 5 dl Sour cream (2 1/8 cup)
 ---------------------------BLUEBERRIES--------------------------------
 80 g  White bread (2.75 oz)
 100 g  Butter (3.5 oz)
 50 g  Sifted flour (1.75 oz)
 800 g  Blueberries (1 3/4 lbs)
 150 g  Granulated sugar (5.5 oz)
 1 ts Ground cinnamon
 2 dl Heavy cream (7/8 cup)
 1 dl Whipping cream (1/2 cup)
 -----------------------------GARNISH----------------------------------
 100 g  Blueberries (3.5 oz)
 1    Bunch fresh mint leaves
    Confectioner's sugar
 Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream
 ice-cream)
 Ice-cream
 Bring water and sugar to a boil. Let cool. Stir in sour cream. Freeze.
 Blueberries
 Remove the rind from the bread and cut the slices into small cubes. Heat
 half of the butter and fry the bread cubes until crisp; set the croutons
 aside.
 In the same pan heat the remaining butter until a light brown, stir in the
 flour and brown; let cool.
 Wash the blueberries. Combine croutons, sugar, cinnamon, heavy cream and
 browned flour, add the blueberries. Whip the cream until stiff and
 carefully fold into the mixture.
 Serving
 Place the blueberry mixture on plates. Scoop ice-cream with two hot
 tablespoons and place in center of the blueberry mixture. Sprinkle with
 blueberries, garnish with mint leaves and dust with confectioner's sugar.