1/2 pint (250ml) double (heavy) cream
1lb (450-500g carton) of natural yogurt
1lb (450g) blueberries (rinsed clean)
9oz (250g) caster sugar
4 tbsp of cassis
1. Place the caster sugar and blueberries together in a saucepan. Stir in 250ml (8fl oz) of cold water and bring to the boil. Simmer for about 10 to 12 minutes.
2. When the blueberries are tender remove the pan from the heat. Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later. Using a food processor
or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
3. Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
