Steps
- Mix 60g of superfine sugar with 200g of bilberries and 1 tablespoon of lemon juice; cover and refrigerate for 2 hours, stirring every 30 minutes.
- Whisk 1 large commercially pasteurized egg for about 2 minutes, until foamy. Gradually beat in 90g of superfine sugar, then whisk for 1 minute more.
- Whisk in 240ml of whipping cream and 120ml of milk. Drain the berry juices into the cream mixture, then mash the berries to a purée and stir them in.
- Churn in an ice cream maker according to its instructions. Transfer to a covered freezer-safe container and freeze until firm enough to scoop.