450ml coconut cream
450ml coconut milk
6 egg yolks
1/3 cup honey
6 Tbsp chia seeds
600g frozen blueberries, thawed
2/3 cup honey
Juice of 1 lemon
To make the blueberry jam, combine all the ingredients in a small saucepan, mix well and place over medium heat. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 35 – 40 minutes, or until the jam is thick.
Remove from the heat and set aside to cool. Pour the jam into a 750ml jar, seal and refrigerate until required.
To make the ice cream, place the coconut cream and coconut milk in a saucepan and bring to the boil, stirring occasionally. Remove from the heat.
In a large heatproof bowl, whisk the egg yolks and honey until light and fluffy.
Pour half of the hot coconut cream mixture into the egg mixture and whisk well. Whisk in the remaining hot coconut cream mixture, then pour into a clean saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens slightly to form a custard. Strain through a fine sieve into a bowl. Cover with plastic wrap and chill for at least 2 hours.
Pour the coconut custard into an ice cream maker and churn according to the manufacturer’s instructions. Fold in 300g of the blueberry jam and the chia seeds, transfer to an airtight container and freeze until firm.
Place the ice cream in the fridge to soften a little before serving.
The leftover jam can be used with Gourmet Greek Full Fat Yoghurt and our very own Banting Granola for a yummy breakfast! (Both ingredients available at Fresh Earth Food Store of course!)