Married to Medicine

Married to Medicine

Thursday, July 5, 2012

Blueberry Ice Cream: You've Never Had It Before.

Unless you had it homemade.  Anything else you had was really just vanilla ice cream with blueberries.  Just look at the color!!!

I don't know how to do color enhancement.  This is real.
I can now see why it (tragically) has to be that way.  It would cost ice cream shops a fortune to really do this dish justice, because it requires a LOT of blueberries.  Still... I feel hurt.  Betrayed, even - some of my favorite places in the world have been duping me out of good food (and antioxidants)!

Making this ice cream is SO easy.  It requires three ingredients - just three!!  You do need an ice cream maker.  We have the Kitchenaid ice cream bowl attachment. Then all you do is heat the milk/cream, add a few ingredients, chill, and run it through the mixer.

You can find ice cream recipes that are more involved.  One that I do every August is Fresh Peach Ice Cream (with Marcona almonds or fresh mint and cardamom).  It is AMAZING.  But after having made this the other day - along with another SUPER easy recipe for "Crunchy Coffee Ice Cream" (to which I added "Brickle" bits by Heath and crushed oreos), I'm basically convinced that they all are.  Ice cream shops, consider yourself the most recent addition to my "I can't eat out anymore because it's too disappointing" list (well, except you Izzy's... never you).

For This Recipe (makes 6 servings):

2 cups fresh blueberries
1 cup sugar (in retrospect, I would reduce to 1/2 cup or maybe 3/4 cup)
1 tbsp water
2 cups half-and-half

Simmer the blueberries, sugar, and water until sugar dissolves and berries are tender.  Stir in half-and-half.  Once chilled, run through ice cream maker.

THAT'S IT PEOPLE.  And you will NEVER have it this good in the stores (or even this healthy).

For a mind-blowing twist, take some sour cream (however much you want to taste) and stir it up a bit with brown sugar (I used dark brown sugar).  Add it towards the end of ice cream processing so that it blends but doesn't get fully mixed.  You now have a creation called "Sour Cream Blueberry Brown Sugar Ice Cream."  That's my plan for next time around - it will taste AMAZING based on what I was able to do softening some of my blueberry ice cream and stirring it up with a little sour cream/brown sugar mixture.


I plan to spend the rest of the summer trying new ice cream recipes.  I'll definitely post my tastiest finds - stay tuned!

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