Blueberry Ice Cream
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 305.
Have you noticed that I like ice cream? It is my favorite dessert and I love it anytime of the year. Since I generally limit myself to sugar only on weekends and special occasions, I've been making ice cream a lot lately. My favorite ice cream to purchase is Ben & Jerry's and I've had to force myself to not buy their ice cream recipe book. I'm afraid I wouldn't be able to control myself.
So far, I have not met a Maida Heatter ice cream that I have not liked. My favorites are the chocolates but occasionally I go out on a limb and try something different. She has some rather interesting sounding ones, like Gin Ice Cream and Pumpkin Ice Cream, that I will get to eventually. This blueberry ice cream is sublimely creamy, rich and not too sweet. Like her previous ice creams I've tried, the one does not freeze hard (because it has alcohol in it) and will melt fast but how in the world could you give it the chance to do that?
1 1-pint box (2 cups) fresh blueberries
1/2 cup granulated sugar
pinch of salt
1 1/2 cups heavy cream
1 1/2 TBS. lemon juice
1 1/2 TBS. kirsch, creme de cassis, or brandy (I used kirsch)
|Place the blueberries in a wide saucepan (or frying pan). Add the sugar and stir.|
|Cover and place over low heat. Cook for 5 minutes to soften the berries and partially melt the sugar.|
|Uncover the pan, raise the heat to medium and stir until the mixture comes to a boil. Let it boil for 5 minutes, stirring and pressing the berries against the sides of the pan to mash them.|
|After the mixture is cold, add the salt, cream, lemon juice and kirsch, creme de cassis or brandy.|
|Return to the freezer or refrigerator to chill again.|
|Freeze in your ice cream maker following the manufacturer's instructions. (About 25-30 minutes in mine)|
|Yum! For an extra kick, when serving this, you can pour kirsch, creme de cassis or brandy over each serving.|