I scream, you scream, we all scream for ice cream . . . in addition to screaming happy birthday to Greg. Our weekend birthday celebration plans got all shuffled around due to mother nature. Instead of tubing down the Delaware like we were supposed to, I took Greg blueberry picking.
I know, such a girly activity.
Side note: In my defense, I took him to a smorgasbord and a brewery the day before and another brewery the next day.
Now back to the blueberries, we journeyed about 20 minutes north of us to Longview Farms and spend a good hour picking berries. Greg started picking his berries by size and color where I went off of us color. About 20 minutes in, he changed his game.
With over three pounds of berries, I decided we had to make ice cream.
Off to the mighty internets I went a searching for the perfect recipes. Then we found Italialicious’s Blueberry Gelato. Sure it’s not truly a meal but it’s what I made this week and many days I feel like eat dessert instead of dinner so it counts in my book as a meal.
Blueberry Birthday Bliss Ice Cream
What you will need:
- 3 1/2 cups blueberries
- 1 1/2 cups sugar
- 3/4 cup water
- 5 egg yolks
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons vanilla
1. Dissolve one cup of sugar with water.
2. Once dissolved add the blueberries and bring to a simmer for a few minutes (stir during this time).
3. Add vanilla and take off the heat to cool.
4. Blend egg yolks with remaining sugar in a mixer.
Side note: If you never separated eggs, here how I do it. Crack one egg into a cup, pour into your hand and let the egg whites slide through your fingers. Place yolk into mixing bowl. Repeat.
5. Add 1/2 of heavy cream to the sugar/yolk mixture and blend until creamy white mixture forms.
6. On the stove top, add the remaining cream and milk to a sauce pan (medium heat). Stir until little bubble form on the on the edges. Remove from heat.
7. Add about 1/2 cup to the egg/yolk mixture, slowly while the mixer is on. You are doing this to temper the eggs because you don’t want scrambled eggs.
8. When you’ve tempered the eggs, add them back into the milk/cream mixture and put on medium heat.
9. Continually stir the base until it coats the back of a spoon and you can drag your finger through it, leaving a line.
10. Prepare a ice bath for the base. I just put a mixing bowl in a bowl with ice cubes and water.
11. Pour base into mixing bowl to shock it from cooking further. Package up and put in the fridge for 3-6 hour for chilling.
12. After you’ve done that, process the blueberries in the blender. Package up and put in the fridge.
13. Before you are ready to make ice cream, mix the base and the blueberry mixture.
14. Setup your ice cream maker and follow the instructions.
15. I added a handful of blueberries to the ice cream toward the end of it’s freezing.
16. Scoop out and freeze for a few more hours.
The only downside to making this ice cream is the mess it leaves–