Friday, August 22, 2014

Blueberry Brown Sugar Ice Cream

To this day, I miss working at an ice cream shop, not just for the ice cream, but the people, too. I haven't been back to visit since the owners changed hands, but I do wonder if they've kept up the delicious status quo that was there when I was. I've heard some rumors. I have thought of going back, but maybe one of the reasons I don't want to go back is because it may bring back too many good memories. Memories that come and go each time I visit an ice cream shop. Sure it was hard work, especially without AC, but I loved that place dearly.

When I used to work there we had a popular flavor called 'blueberry sweet cream'. It was milky white with shiny indigo swirls of blueberries. It was one of my 20 or so favorite flavors. This ice cream reminds me of that. However, it's different because the fruit is fully mixed in, but the flavor is what really counts.

I took a trip to the beach recently, and stopped for ice cream before heading home. The flavor I chose that day was blueberry. And since then I've on a mission to try making it at home. Luckily, I came across this recipe, which was just what I was looking for! I decided to jazz it up slightly by swapping out the sugar for brown sugar! 

Blueberry Brown Sugar Ice Cream
2 cups ripe blueberries, picked over
¾ cup brown sugar
1/8 teaspoon salt
1 cup whole milk
1 ½ cups heavy cream

1.     In a medium sized saucepan combine blueberries, brown sugar and salt. Bring to a simmer over medium heat. Break up blueberries with the back of a spoon or spatula as they cook. Cook for 5 minutes or until the sugar has dissolved, stirring frequently.
2.     Remove from heat and cool blueberry mixture for 10-15 minutes. Using an immersion or counter-top blender, combine blueberry mixture with milk. You may strain blueberry mixture using a fine mesh sieve to remove seeds, if desired, I did not. Transfer mixture to medium bowl and stir in cream. Cover the surface of the ice cream base with plastic wrap and chill in refrigerator until chilled, at least 2-3 hours or overnight.
3.     Freeze/churn ice cream according to instructions provided with it. Transfer churned ice cream to freezer-proof container and freeze until hard, about 4-6 hours.

Recipe Adapted from Epicurious via Love and Olive Oil

Print Recipe Here

1 comment:

  1. I like the idea of this ice cream flavour, maybe with a brown sugar sauce too and a brandy basket. Because all ice cream should go well in a brandy basket!