Blueberry jam
200 g blueberries
100 g Dansukker Jam Sugar

Jam cookies
200 g butter at room temperature
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
240 g plain flour
5 g baking powder

Ice cream
4 egg yolks
40 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
140 g Dansukker Glucose Syrup

Start by making the blueberry jam.  Wash and pick over the blueberries. Mix them with the jam sugar in a saucepan and boil for 4-5 minutes. Skim off any foam and pour into a warm, sterilised jar. Put the lid on the jar and store it in a cool place.

Then make the jam cookies. Preheat the oven to 200°C.

Beat together the butter, icing sugar and vanilla sugar. Mix the flour and baking powder in another bowl and carefully fold it into the butter mixture. Mix together to form a dough.

Shape the dough into a roll and cut it into 20 pieces weighing about 25 g. Roll the pieces into balls and put them into small muffin tins. Dip your finger in some flour and make a hollow in the middle of each cookie. Fill the hollows with jam.

Bake on a low shelf in the oven for 14-16 minutes. Remove the cookies and leave them to cool completely.

Make the ice cream. Beat the egg yolks and the sugar together. Bring the milk, cream and glucose syrup to the boil. Whisk the egg mixture into the warm milk mixture. Pour through a fine-meshed sieve.

Allow the batter to cool before processing it in an ice cream maker or leaving it to set in the freezer. Put it in the freezer for at least 5 hours and stir it occasionally.

Carefully fold in about 3 tablespoons of jam and around 6 jam cookies broken in half when the ice cream is partly frozen. That will give the result a better look.

Top with jam cookies when serving.

Tip!
We have used blueberry jam in this recipe, but you can use any type of jam. You can find lots of jam recipes here