Dark and juicy blue­ber­ries

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Serves 6

800g blue­ber­ries 6 eggs 200g caster sugar 500ml dou­ble cream Place 400g of the blue­ber­ries in a saucepan and add 50ml boil­ing wa­ter. Sim­mer for 10 mins, then drain thor­oughly. Pulp the blue­ber­ries to­gether with a potato masher and set aside. Sep­a­rate the egg yolks and whites into dif­fer­ent bowls, plac­ing the whites in a glass bowl. Whisk the whites with an elec­tric whisk for 2 mins, un­til firm. Add 150g of the sugar grad­u­ally, whisk­ing at the same time, and con­tin­u­ing to whisk for a fur­ther 4 mins. In a sep­a­rate large bowl, whisk 400ml of the cream for 3 mins, un­til just thick. Whisk in the yolks, then fold in the whites thor­oughly. Pour the mix­ture into a 2 litre tub and driz­zle in the mashed blue­berry, stir­ring once to cre­ate a rip­ple ef­fect. Cover with tin foil and freeze overnight. To make blue­berry puree, place half the re­main­ing blue­ber­ries in a saucepan with the rest of the sugar, and cover with cold wa­ter. Heat on a low heat for 2 mins, stir­ring so the sugar dis­solves. Sim­mer gen­tly for 3 mins. The berries will be soft and mushy, with some syrupy liq­uid. Cool, then chill un­til needed. To serve, whip the re­main­ing cream into soft peaks in a bowl. Place 1 tbsp of the blue­berry puree in the bot­tom of each of six sun­dae glasses. Di­vide the ice cream be­tween the glasses, us­ing a scoop to make balls, then driz­zle the re­main­ing puree be­tween them. Us­ing a tea­spoon, dol­lop spoon­fuls of cream onto the ice cream. Scat­ter with the re­main­ing blue­ber­ries and serve.

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