Steps
- Measure 2 limes; zest one and juice both. Heat the zest, juice, and 140g of superfine sugar gently in a small saucepan, stirring until dissolved.
- Add 125g of blueberries and simmer for 2 minutes, just until their skins split. Pour into a bowl, stir in 200ml of coconut cream, and cool.
- Whip 284ml of heavy cream until it holds its shape, then gradually fold in the fruit mixture. Freeze for about 1 hour, until set about 1¼in / 3cm in from the edges.
- Whisk until fairly smooth, freeze for another 1 hour, and whisk again. Transfer to a covered freezer-safe container and freeze until firm.
- Soften in the refrigerator for 30 minutes before scooping. Scatter with fresh blueberries.