Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
For the blueberry sauce:
1 cup fresh or frozen blueberries
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thicker sauce)
2 tablespoons water
For decoration:
Fresh blueberries
Mint leaves (optional)
Instructions:
Make the vanilla ice cream:
In a bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Once ready, transfer to a container and freeze for at least 2 hours.
Prepare the blueberry sauce:
In a small saucepan, combine blueberries, sugar, lemon juice, and water.
Simmer over medium heat for 5–8 minutes until the berries soften and release their juice.
For a thicker sauce, mix cornstarch with a little water and stir it in. Cook for another 1–2 minutes.
Let it cool before using.
Serve and decorate:
Scoop the vanilla ice cream into bowls or glasses.
Drizzle the blueberry sauce over the top.
Add fresh blueberries and a mint leaf for decoration
