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
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.