*  Exported from  MasterCook  *

        Berner Heitisturm (Blueberry Cinnamon Ice-Cream)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sour Cream Ice-Cream:
   1       dl           Water (1/2 c)
 250       g            Granulated sugar (8 3/4 oz)
   5       dl           Sour cream (2 1/8 c)
                        Blueberries:
  80       g            White bread (2 3/4 oz)
 100       g            Butter (3 1/2 oz)
  50       g            Flour (1 3/4 oz) -- sifted
 800       g            Blueberries (1 3/4 lb)
 150       g            Granulated sugar (5 1/2 oz)
   1       ts           Ground cinnamon
   2       dl           Heavy cream (7/8 c)
   1       dl           Whipping cream (1/2 c)
                        Garnish:
 100       g            Blueberries (3 1/2 oz)
   1       bn           Fresh mint leaves
                        Confectioner's sugar

  Berner Heitisturm (Blueberries with cinnamon croutons and
  sour-cream ice-cream)

  Ice-Cream:

  Bring water and sugar to a boil. Let cool. Stir in sour cream.
  Freeze.

  Blueberries:

  Remove the rind from the bread and cut the slices into small cubes.
  Heat half of the butter and fry the bread cubes until crisp; set
  the croutons aside. In the same pan heat the remaining butter until
  a light brown, stir in the flour and brown; let cool. Wash the
  blueberries. Combine croutons, sugar, cinnamon, heavy cream, and
  browned flour, add the blueberries. Whip the cream until stiff and
  carefully fold into the mixture.

  Serving:

  Place the blueberry mixture on plates. Scoop ice-cream with two hot
  tablespoons and place in center of the blueberry mixture. Sprinkle
  with blueberries, garnish with mint leaves, and dust with
  confectioner's sugar.
 

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