Simple, delicious and summery. There is not much more to say about this delightfully straightforward but surprisingly decadent dessert.
2 cups (480 ml) heavy cream
1/2 cup (120 ml) icing sugar
1/2 cup (120 ml) lemon juice
1 tsp (5 ml) lemon rind
2 cups (480 ml) fresh blueberries
Cover and pop in the freezer. You don't need any special equipment for this dessert. To get a lusciously creamy texture just whisk it every half hour or so, scraping the frozen cream into the mixture until it is semi-frozen.
I like to use it before it has frozen solidly and has the consistency of soft-serve ice-cream. But you can let it sit in the fridge for about 30 minutes before serving if it is frozen solid.
Scoop into bowls, top with berries and serve.
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