2 cups picked-over blueberries
3/4 cup sugar
1 pinch of sea salt
1/4 tsp ground cardamom
1 cup Trader Joe’s European style or Greek yogurt (full-fat)
1 1/2 cups heavy cream
3/4 cup mini chocolate chips
In a saucepan bring blueberries, sugar, salt and cardamom to a boil over moderate heat, mashing berries with the back of a wooden spoon. Simmer mixture, stirring frequently, 5 minutes until sugar dissolves, then cool slightly. In a blender purée mixture with yogurt just until smooth and stir in cream. (If you prefer not to have seeds and parts of the blueberry skin in your ice cream, pour purée through a sieve into a bowl, pressing on solids with back of a spoon – I didn’t)
Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
Freeze mixture in an ice-cream maker. When ice cream is almost ready, add chocolate chips. Transfer ice cream to an airtight container and put in freezer to harden.
Recipe adapted from Epicurious.com