Summertime and a new ice cream machine make for lots of fun and adventure. Just last week our family was in Connecticut and did some blueberry picking. Haven’t done that in years and man was it fun.
The blueberries were sweet perfection, my son showed us the proper picking technique and some raw cream was gifted to us by some friendly neighbors. Looks like it’s time for ice cream!
My preferred recipe seems to be Philadelphia style ice cream. I like that it’s a simpler recipe and research indicates that frozen custard (eggs) tends to mask the pure flavors of fresh fruits. When I prepared strawberry ice cream recently in the Phili style we found that the berry flavor was wonderfully intense and delicious.
Blueberry ice cream (adapted from Epicurious recipe August 2009)
Makes 1 1/2 quarts
NOTE: I had some left over mint simple syrup in the fridge and decided to use it. We all loved the way the smooth mint flavor accented the blueberry sweet tart profile. If you do not want to do this just use 1 cup sugar total instead of mint syrup and plain sugar.
- 2 1/2 cups fresh blueberries
- 2/3 cup sugar
- 1/3 cup mint simple syrup.
- Juice of 1 small lemon (1 tablespoon or so)
- 3 cups cream (or 2 cups cream and 1 cup milk)
- 1 tablespoon vodka (this keeps ice cream from freezing too hard. A key ingredient)
- In small pot combine blueberries, mint syrup, sugar and lemon juice. Boil then reduce to simmer for 10 minutes. Stir often to reduce chance of stuff sticking to bottom of pot.
- Pour cooked blueberry mixture into wide shallow container and into fridge to cool. Wide container will give more surface area and cool faster.
- Pour cold cream, vodka and cooled blueberry mix into deep bowl. Using stick blender, puree till smooth. You can also use a food processor or blender.
- Strain mixture through fine mesh strainer to remove solid bits (if you wish. I did because I wanted a smooth mixture).
- Using your favorite ice cream machine and instructions, prepare your blueberry ice cream. Put prepared ice cream into freezer to firm up.
Mint simple syrup
- 1 cup water
- 1 cup sugar
- 6 sprigs fresh mint
- Bring water and sugar to boil. Stir till all sugar is dissolved.
- Put mint in container with lid and add the water sugar mix. Let cool on counter then place in fridge to cool.
- After 1 day (or more) remove mint from syrup and discard.
Use for mint juleps, ice cream recipes, Mojitos, etc…
Blueberry sauce: This was a throw together recipe because we had left over blueberries and though it would be fun to make a dark sauce for the ice cream.
- 3 cups fresh or frozen blueberries
- 1/2 cup sugar (or more depending on how tart your blueberries are. I’d say 1 cup sugar max.)
- Mixture of 1 tablespoon corn starch and 3 tablespoons cold water. Mixed well.
- In small pot add blueberries and sugar. Bring to boil then reduce to simmer. Cook ten minutes, stirring often.
- Add corn starch water mixture and whisk into the blueberry sauce. Bring sauce back to boil then reduce to simmer again. Whisking often to combine well. Cook 5 minutes. Sauce should be very dark and thickened.
- Pour into container and let cool on counter. Then cover and place in fridge to chill.
The pool of blueberry sauce was a nice color and flavor contrast to the blueberry ice cream.
I can’t wait to see what’s in season next. Thinking about sweet corn and maple syrup ice cream. What would you like to see next?