Guest Post from Tango Mango - Blueberry Ice Cream
This guest post was written by one of my favorite Tumbloggers - Sue of Tango Mango.I don’t think you’ll need much convincing in trying out this recipe for smooth (sans custard, guises!) blueberry ice cream.
Years ago we acquired a Donvier ice cream maker. I doubt we bought it – I seem to recall it was a gift from a well-meaning friend. Our intentions to use it were good, but time marched on and it sat neglected, on a shelf in the garage. Occasionally I would put its internal cylinder in the freezer, hoping that having it ready at a moment’s notice would motivate me to make ice cream. Alas, it didn’t, and inevitably, it would make its way back on its shelf with the rest of the machine.
Last year one of our daughters finally decided to try the ice cream maker. We made the custard, froze the core piece and cranked out a beautiful, scrumptious batch of vanilla ice cream with bourbon caramel swirls. Neither of us understood what had taken us so long!
After this season’s blueberry picking, I ended up with a few pounds that made their way to the freezer. I knew just what to do with them – blueberry ice cream.
This tastes just as delightful as it looks, which is saying a lot, as the color is stunning. It’s not a cooked custard, so it’s a little on the icy side and not super creamy, but overall I was extremely pleased.
Lemon sugar cookies came out of our oven yesterday, and I’ve made a stack of ice cream sandwiches, using this fruity, lavender ice cream as the filling. (Upcoming post!)
Note: The measurements below were increased from the original recipe by fifty percent. I ended up not freezing a cup of the liquid, thinking not all of it might fit in the ice cream maker. (It would have.) Also, I chose to use half and half rather than heavy cream. The heavier cream probably would have made a creamier version.
BLUEBERRY ICE CREAM — a recipe modified from the August, 1997 issue of Gourmet magazine.
- 3 cups picked-over blueberries (I used frozen)
- 1 1/8 cups sugar
- 1/8 teaspoon salt
- 1 1/4 cups milk
- 2 1/2 cups half and half
In a saucepan, bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly.
In a blender purée mixture. Add the milk. Pour mixture through a sieve into a bowl, pressing on solids with back of a spoon. Stir in half and half. Chill mixture, covered, at least 2 hours, or until very cold, and up to 1 day.
Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to ripen. Ice cream may be made 1 week ahead.