Summer breeze... makes me feel fine... blowing through the jasmine of my minddddd... Ok. I had no idea that was the next line in the song. I had to google it. Man I've had a terrific summer so far. My baking premises got a beautiful kitchen makeover, I went to 5 lovely weddings, including an incredible one in the Bavarian countryside in Germany, traveling with two great friends. Now I'm back and makin' some ice cream on a day off. Not too shabby, I must say! I am a lucky gal!
Anyhoo... blueberries!! So many bright blue delightful little berries in our province of British Columbia right now! You can u-pick them, or people sell them on the side of the road in boxes along with fresh cherries or ears of sweet local corn, and the grocery stores are chock full of them... !
I dunno why but I always think blueberry ice cream or blueberry yogurt tastes like blueberry cheesecake. Perhaps that's why blueberry cheesecake is such a popular combination. This ice cream is no different -- mental blueberry mindgames?
{Blueberry Ice Cream}
You will need:
6 cups fresh blueberries (why not go local if you can!) to make 1.5 cups of puree.
1 tablespoon of freshly squeezed lemon juice
food processor or blender
3/4 cup white granulated sugar
1.5 cups half and half cream
1.5 cups heavy cream
3 egg yolks
fine mesh strainer, and ice cream machine!
1. You will need to make a blueberry puree. Blend the 6 cups of blueberries in the food processor or blender! Using a strainer on top of a bowl, pour blended blueberry mixture into the strainer and, well, strain the mixture using a spatula to push the puree through. Whisk in the lemon juice to prevent browning. Set aside.
2. In a medium saucepan on low heat, combine the half and half cream (10% milk fat) with the sugar.
3. In a medium bowl, whisk egg yolks. In another bowl, pour in heavy cream and add a fine mesh strainer to the top.
4. Slowly, while whisking, pour sugar milk into egg yolks and whisk it all together. Pour back into saucepan and turn up the heat - medium to high heat. Stir constantly until the mixture thickens and coats the back of a spoon. Watch carefully about 3-5 minutes!
6. Remove custard mixture from stove.
7. In the bowl with the heavy cream, slowly pour in the hot custard mixture through the strainer into the heavy cream, mix until combined.
7. Slowly pour in the strained blueberry puree (there should be 1.5 cups!) and
8. Whisk until combined.
9. Cover bowl with plastic wrap, place in freezer for 1 hour roughtly until chilled, or 2-3 hours in refrigerator.
10. Pour into ice cream maker and make according to machine's instructions! (20 minutes or so until thickened!)
11. Enjoy your blueberry ice cream!
Anyhoo... blueberries!! So many bright blue delightful little berries in our province of British Columbia right now! You can u-pick them, or people sell them on the side of the road in boxes along with fresh cherries or ears of sweet local corn, and the grocery stores are chock full of them... !
I dunno why but I always think blueberry ice cream or blueberry yogurt tastes like blueberry cheesecake. Perhaps that's why blueberry cheesecake is such a popular combination. This ice cream is no different -- mental blueberry mindgames?
{Blueberry Ice Cream}
You will need:
6 cups fresh blueberries (why not go local if you can!) to make 1.5 cups of puree.
1 tablespoon of freshly squeezed lemon juice
food processor or blender
3/4 cup white granulated sugar
1.5 cups half and half cream
1.5 cups heavy cream
3 egg yolks
fine mesh strainer, and ice cream machine!
1. You will need to make a blueberry puree. Blend the 6 cups of blueberries in the food processor or blender! Using a strainer on top of a bowl, pour blended blueberry mixture into the strainer and, well, strain the mixture using a spatula to push the puree through. Whisk in the lemon juice to prevent browning. Set aside.
2. In a medium saucepan on low heat, combine the half and half cream (10% milk fat) with the sugar.
3. In a medium bowl, whisk egg yolks. In another bowl, pour in heavy cream and add a fine mesh strainer to the top.
4. Slowly, while whisking, pour sugar milk into egg yolks and whisk it all together. Pour back into saucepan and turn up the heat - medium to high heat. Stir constantly until the mixture thickens and coats the back of a spoon. Watch carefully about 3-5 minutes!
6. Remove custard mixture from stove.
7. In the bowl with the heavy cream, slowly pour in the hot custard mixture through the strainer into the heavy cream, mix until combined.
7. Slowly pour in the strained blueberry puree (there should be 1.5 cups!) and
8. Whisk until combined.
9. Cover bowl with plastic wrap, place in freezer for 1 hour roughtly until chilled, or 2-3 hours in refrigerator.
10. Pour into ice cream maker and make according to machine's instructions! (20 minutes or so until thickened!)
11. Enjoy your blueberry ice cream!
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