One of those special occasions took place in early May when my husband and I headed out to the u-pick field. Because we are serious blueberry pickers, we brought home enough berries to enjoy a few bowls fresh-from-the-field, to put a couple of handfuls on top of cereal, and to make biscuits, bread, buckles, cheesecake, coffee cake, crumbles, cobblers, donuts, muffins, pies, pancakes, scones, and ICE CREAM!
Are you screaming yet for blueberry ice cream? Us too. In fact, we're going to take a break and sample a bowl. Here's the recipe in case you want a break from your own busy day. You will need an ice cream maker (ours makes about 1½ quarts) and a blender or food processor for this recipe.
HOMEMADE BLUEBERRY ICE CREAM
1½ cups fresh blueberries, washed, and dried (slightly less than a pint of fresh, or you can use frozen berries if you drain them well)
1 pint (2 cups) heavy whipping cream
1 cup milk (whole or reduced fat, your choice - coconut milk is a delicious substitute)
½ cup sugar (more or less to suit your own sweet tooth -- or teeth)
½ tsp. vanilla extract
Place rinsed blueberries in the blender or food processor and process for a minute or less.
Add the whipping cream, milk, sugar, and vanilla extract to the pureed blueberries in the blender.
Process 10-20 seconds, just until mixed - not too long, or you’ll have whipped cream.
Pour the mixture into the ice cream maker and churn for 20 minutes.
If you like soft, milkshake-type ice cream, pass out the spoons and dig in. For firmer ice cream, scoop the ice cream into a container and freeze two hours.
Okay, break's over – back to work!
Once upon a time there was a mother/daughter author duo named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.
1 pint (2 cups) heavy whipping cream
1 cup milk (whole or reduced fat, your choice - coconut milk is a delicious substitute)
½ cup sugar (more or less to suit your own sweet tooth -- or teeth)
½ tsp. vanilla extract
Place rinsed blueberries in the blender or food processor and process for a minute or less.
Add the whipping cream, milk, sugar, and vanilla extract to the pureed blueberries in the blender.
Process 10-20 seconds, just until mixed - not too long, or you’ll have whipped cream.
Pour the mixture into the ice cream maker and churn for 20 minutes.
If you like soft, milkshake-type ice cream, pass out the spoons and dig in. For firmer ice cream, scoop the ice cream into a container and freeze two hours.
Okay, break's over – back to work!
Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates everyday, especially those without hurricanes.
Hugs for stopping by my virtual kitchen with your crop of blueberries, Helen! Yum, they're my favorite fruit. Who knew making ice cream could be so messy? Wink. Cheers, my friend!
ReplyDeleteI love blueberries, I love ice cream-this is an awesome recipe for to beat the summer heat! Thanks for sharing!
ReplyDelete*recipe TO beat the summer heat* lol where’s autocorrect when you need it?!
ReplyDeleteLOL! Once a writer always a writer. Cheers, Leigh! Thanks for dropping by for a cone...or two. Wink.
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