---SOUR CREAM ICE-CREAM---
1 dl Water (1/2 cup)
250 g  Granulated sugar (8.75 oz)
5 dl Sour cream (2 1/8 cup)

–BLUEBERRIES–
80 g White bread (2.75 oz)
100 g Butter (3.5 oz)
50 g Sifted flour (1.75 oz)
800 g Blueberries (1 3/4 lbs)
150 g Granulated sugar (5.5 oz)
1 ts Ground cinnamon
2 dl Heavy cream (7/8 cup)
1 dl Whipping cream (1/2 cup)

-GARNISH –
100 g Blueberries (3.5 oz)
1 Bunch fresh mint leaves
Confectioners sugar

Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream
ice-cream) ICE-CREAM: Bring water and sugar to a boil. Let cool. Stir in
sour cream. Freeze. BLUEBERRIES: Remove the rind from the bread and cut the
slices into small cubes. Heat half of the butter and fry the bread cubes
until crisp; set the croutons aside. In the same pan heat the remaining
butter until a light brown, stir in the flour and brown; let cool. Wash the
blueberries. Combine croutons, sugar, cinnamon, heavy cream and browned
flour, add the blueberries. Whip the cream until stiff and carefully fold
into the mixture. SERVING: Place the blueberry mixture on plates. Scoop
ice-cream with two hot tablespoons and place in center of the blueberry
mixture. Sprinkle with blueberries, garnish with mint leaves and dust with
confectioners sugar.