Blueberry – Chambord Gelato

© Katherine Stetson
  • 1 cup frozen wild blueberries, defrosted
  • ½ cup heavy cream
  • 3 tablespoons water
  • 3 tablespoons honey
  • 1 tablespoon Chambord

Combine all ingredients in a blender or food processor and blend until combined.  Pour mixture into the freezing canister of your ice cream/gelato maker and proceed as per the manufacturer’s instruction.

Serve immediately or pack into a container for the freezer.

Copyright © Katherine Stetson, all rights reserved.