Before I get into my latest recipe adventure, I just wanted to thank everyone for the kind words and support after my last post. Sharing personal details about your life on the internet isn’t for everyone, but I have been overwhelmed with the encouraging words that have come my way since I shared my latest unemployment news with you all. Your kind words were exactly the kind of boost I needed, so thanks!
I’m sure you’re all wondering what I’ve been doing with my new found free time and I’ll tell you one thing, I haven’t been sitting around eating bon-bons, though I wish I could…bon-bons are delicious, but I’ve been cleaning my house, doing small projects that have been on my To-Do list for ages and of course cooking. I never realized how much I missed the idea of Summer vacation and to be honest, its nice to get some time to do horrible tasks like wash your windows or paint the spare room. I promise to give you updates on all my little DIY projects, too.
Today, however, we’re back to food. It is the middle of July and naturally, its hot. On top of the seasonal temperatures, we’ve also had a bit of a heat wave. My morning run this morning felt like I was running inside the sauna at the YMCA. When it gets this steamy and sticky you only want one thing, besides ice water that is, ice cream! My handy little Cuisinart ice cream maker has been hard at work the last two weeks creating all sorts of flavors of ice cream.
I’ve been searching for a blueberry ice cream recipe for the last two years. I had a wonderfully fresh blueberry ice cream at the Strasburg Creamery a few years back and have never been able to forget it. My mission last week was to replicate it. This ice cream was not the typical blueberry one might think of. Most people think of blueberry ice cream that looks like this:
It’s a beautiful violet color and is packed with blueberry flavor. This kind of blueberry ice cream is flavored from making a blueberry puree after cooking the blueberries with sugar until they burst and make a syrup. This method is rich and delicious but the kind of blueberry ice cream I was going for was less intense in flavor and color. It’s almost white and is filled with whole blueberries that have not been cooked at all. Oh! And its creamy and light.
After scouring the internet looking for the “right” kind of blueberry ice cream recipe, I finally came across this one from a fellow blogger at Catsandcasseroles.blogspot.com. The recipe was perfect. No cooking blueberries and a no cook ice cream base!
To start the ice cream (after you’ve already chilled your ice cream maker drum in the freezer over night, of course), combine the fresh blueberries and 1/4 cup of sugar in a bowl.
Cover it and put it in the fridge for a few hours, getting it out and stirring it every 30 minutes or so. I squished a few berries with a fork and stirred them up.
After the berries are ready, mix up the ice cream base. Sugar, heavy cream and half and half, mix in the blueberries.
The base will be a light lavender color. Since you used cold cream and half and half, the mixture is cold and you can put it in your ice cream maker immediately. Churn is as directed by your ice cream maker instructions. Chill in the freezer to harden it a bit more. Once its the desired firmness, scoop it and enjoy!
See how light the ice cream is and how it has big whole blueberries right in it? This ice cream is so yum. I learned from the Cats and Casseroles Blog that this style of preparing ice cream is called Philadelphia Style because there are no eggs in it and requires no cooking, like most custard based ice creams. The ice cream gets its rich flavor entirely from the high butterfat content of the cream.
This blueberry ice cream is simple and quick to make and is creamy, light and delicious; perfect for those hotter than hot Summer days.
Here’s the recipe from Cats and Casseroles:
- 1 c. (half-pint) blueberries, rinsed and any stems removed
- ¼ c. sugar
- 1 c. heavy cream
- ⅓ c. half-and-half
- scant ½ c. sugar
- In a small bowl, toss blueberries with ¼ c. sugar. Cover with plastic wrap and place in refrigerator. Keep refrigerated 2-3 hours, stirring every 30 minutes or so.
- Mash sugared blueberries in the bowl, using a fork. In a large mixing bowl, whisk together heavy cream and scant ½ c. sugar. Whisk in half-and-half. Add blueberries (and the syrup they’ve created) into cream mixture. Whisk for about two minutes.
- Churn according to ice cream manufacturer’s instructions. Enjoy right away, or store in freezer in an air-tight container. This recipe yields about a pint of ice cream.