Blueberries were never popular with me. I enjoy a blueberry pancake or a blueberry muffin on occasion but if there are other options I’ll usually choose one of those instead. Blueberry pie never really appealed to me either. So the fact that the stores are practically giving them away right now escaped my radar until Lane excitedly brought home two cartons. Usually O is happy to help relieve us of a blueberry surplus but there were more blueberries than he could really be expected to pack for lunch and we aren’t really eating muffins and pancakes these days so I had to come up with something else.
I don’t know how, but the idea of making a blueberry ripple ice cream (like the banana ripple ice cream that was met with rave reviews) came to mind. I mashed the blueberries into an easy sauce and then layered the sauce with vanilla ice cream. This does require a lot of time for the ingredients to chill before they go into the ice cream maker but the hands-on time is pretty minimal. The end result was creamy and full of blueberry flavor and so tasty that it didn’t last more than three days. The popularity of blueberries has been raised for me exponentially thanks to this recipe.
Blueberry Swirl Ice Cream
- 2 C. fresh or frozen blueberries
- 1/4 C. sugar
- 1 1/2 tsp. cornstarch
- 1 Tbsp. cold water
- 1 Tbsp. freshly squeezed lemon juice
- 3 C. heavy cream (or 2 C. heavy cream and 1 C. whole milk)
- 3/4 C. sugar
- pinch of salt
- 1 vanilla bean, split in half lengthwise
- 3/4 tsp. vanilla extract
To make the blueberry sauce heat the blueberries and sugar in a medium-sized, nonreactive saucepan over medium heat until the blueberries begin to release their juices.
Using a fork whisk the cornstarch, cold water, and lemon juice together until the mixture is smooth.
Stir the cornstarch slurry into the blueberry mixture.
Bring the mixture to a boil, stirring and mashing the berries slightly.
Reduce the heat and simmer for 1 minute.
Remove from heat and pour into a bowl that isn’t sensitive to temperature changes (I recommend a small stainless steel mixing bowl).
Cover with plastic wrap and refrigerate until chilled completely.
To make the ice cream layer, start by pouring 1 cup of the cream into a medium saucepan.
Add the sugar and salt to the cream.
Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.
Warm the mixture over medium heat, stirring, until the sugar has completely dissolved.
Remove the mixture from the heat and add the remaining 2 cups of cream and the vanilla extract.
Cover and refrigerate the mixture until completely chilled.
When you are ready to churn the ice cream, remove the vanilla bean pod (you can rinse and reserve for another use).
Freeze the cream mixture in your ice cream maker according to manufacturer’s directions (do not pour the blueberry sauce into the ice cream maker).
To ripple the ice cream, scoop approximately half of the vanilla ice cream (it will have the consistency of soft serve after churning) into a serving container and use a spoon or spatula to spread it evenly across the bottom. My container was about 10 inches long and 6 1/2 inches wide.
Spread the blueberry sauce over the layer of vanilla ice cream. Spread the remaining vanilla ice cream over the blueberry layer.
Cover the ice cream and freeze until firm.
Makes about 13 (1/2 C.) servings.
Source: sauce and ice cream from The Perfect Scoop by David Lebovitz