Bilberry Ice Cream

This recipe is basically from Darra Goldstein’s book, A Taste of Russia. In the original recipe blueberries are used.


  • 450 ml/¾ pt fresh bilberries
  • 225 g/8 oz sugar
  • 1 tablespoon vodka
  • 2 teaspoons fresh lemon juice
  • 4 egg yolks
  • 450 ml/¾ pt milk, scalded
  • 300 ml/½ pt soured cream
  • 300 ml/½ pt double cream
  • pinch of salt


Crush the berries, with the end of a rolling pin, in a large bowl. Add half the sugar, the vodka and the lemon juice.

In the top of a double boiler, put the remaining sugar, salt and egg yolks. Beat until light and fluffy. Gradually add the scalded milk, mixing well. Cook until just thickened, stirring gently with a wooden spoon. Five minutes should be enough; be careful—if overcooked this mixture can curdle. Leave to cool in a bowl of iced water.

In a large bowl, beat the soured cream until nearly doubled in volume. Whip the double cream separately until stiff. Carefully fold the soured cream and double cream into the cooled custard mixture. Stir in the bilberries. Churn in an ice-cream maker.