It had been a while since I busted out my ice cream making attachment for my Kitchen Aid mixer, and having all of these fresh blueberries on hand, and looking at the scorching weather report for this weekend I decided what better time than now. In a sauce pan, I start by combining about one cup or so of sugar, one fourth of a cup of water, the juice and zest of a lemon, a couple of slices of fresh ginger, a generous dollop of homemade blueberry jam, and heat the mixture until the sugar dissolves. Meanwhile, I puree two pints of fresh, washed blueberries in the food processor. Once the sugar has dissolved I add the blueberry puree to the syrup and cook for about five to seven minutes. In another sauce pan I scald one quart of heavy cream, and slowly whisk it into two large egg yolks. Add a splash of vanilla extract and the blueberry mixture (removing the slices of ginger), cover, and chill in the refrigerator until very cold. Freeze the mixture in an ice cream maker, following the manufacturer’s instructions, and voila! Easy, delicious blueberry ice cream. Creamy, rich, silky, and fully of fresh blueberry flavor this cool summer treat is sure to satisfy. If you, on the other hand, prefer to drink your ice cream, add several scoops to a blender with a splash of milk, and blend until smooth. In either case, serve it up with a few extra berries, and a sprig of fresh mint. Enjoy!
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