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Vanilla Ice Cream with Blueberry-Maple Syrup Compote

Vanilla Ice Cream with Blueberry-Maple Syrup Compote

Serves 6


3 cups fresh blueberries, 12 ounces
1/3 cup maple syrup
1 piece of lemon peel, 2 inches (5cm) long, removed with a vegetable peeler
Large pinch of ground cinnamon
1 teaspoon lemon juice
1 quart excellent quality store-bought vanilla or chocolate ice cream


Puree 1 cup of the blueberries in a food processor or blender to obtain a smooth puree. Place 1/4 cup water, maple syrup, and lemon peel in a medium pan over medium high heat and bring to a boil. Reduce the heat to medium and add the remaining 2 cups blueberries and cinnamon. Cook just until the blueberries begin to crack, about 30 to 60 seconds. Remove the lemon peel and discard. Stir in the blueberry puree and lemon juice. You should have 2 cups of blueberry compote.

To serve, scoop the ice cream into bowls distributing evenly. Spoon the compote over the ice cream and serve immediately.