Blueberry, coconut & lime ice cream

• limes↗2
• golden caster sugar↗140g g
• punnet blueberry125g g
• carton coconut cream↗200ml ml
• carton double cream↗284ml ml
• blueberries↗extra

  to serve

Step-by-step instructions

1. 1

   Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.

2. 2

   Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.

3. 3

   Remove from the freezer and mix it all together using a whisk. When it’s fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.