Sugar-Free Blueberry Yogurt Ice Cream

Blend bilberry (120 g) until smooth.

Heat cream 35% fat (250 g) until steaming, without bringing it to a boil.

Rub egg yolk (54 g) with allulose (80 g), then pour in the hot cream in a thin stream while stirring.

Return the mixture to a saucepan and heat it over low heat until slightly thickened, without boiling. Cool the custard base completely.

Combine greek yogurt (300 g), the bilberry puree, and the cold custard base until smooth.

Pour the mixture into the ice-cream maker and churn until thick and creamy. Transfer the finished ice cream to a container and freeze it further before serving if needed.