Blueberry ice cream!
The most easiest ice cream to make!
So creamy and FULL of blueberry flavor!
Subscribe to my YouTube channel and never miss a recipe!
As I promised to all of you in my video-shorts entitled, "Picking Blueberries With Children", blueberry ice cream is my next recipe. Of course it was requested by the kids. Even though we don't reside in the blueberry state of Maine, here in the Low Country we do enjoy picking, freezing and eating delicous blueberries. They have become part of our daily diet!
This Blueberry Ice Cream Recipe is for all of you who love blueberries. Follow my simple 10 minute process of making absolutely perfect wild blueberry ice cream.
This ice cream treat has a creamy texture containing visible specks of berries that is sweet and tangy, super fruity, and nothing like you purchase in the store. I promise!
This recipe does not require the tempering of egg yolks, mixing, cooling, etc. Just simply make a blueberry compote (takes just about 5 minutes), then mix in the cream and woola!
MORE RECIPES FOR DELICIOUS ICE CREAM
DO I NEED AN ICE CREAM MAKER
Believe it or not but it isn't a necessity to use an ice cream maker. I rarely use one. Of course, if it is your preference, then use it. We have a very cheap one and it just takes 20 minutes of time; A whole 20 minutes of waiting for a cool treat! Honestly I use it on big occasions, but also for entertaining the kids. After dinner, they love to check on the progress of the thickness and fight over who will take the first scoop out of the ice cream maker. Fun, for sure. Fighting and competing for everything is a big deal in our house, and for those of you who have boys, you know what I'm talking about.
In the video if you noticed I didn't wait until the ice cream mixture was completely thick. I just poured it into an ice cream container and placed it in the freezer and served the children premade ice cream. That day I couldn't afford have them in my kitchen for that long.
INGREDIENTS NEEDED
Blueberries - fresh or frozen, but wild blueberries are tastier. Don't pass up an opportunity to get freshly picked wild blueberries. You can truly taste the difference!
Sugar - raw cane sugar is perfect for this recipe.
Lemon - one large lemon, zest and juice, don't forget to zest it before squeezing juice out of it.
Cream - regular heavy cream. I prefer the brand Horizon because it has less additives than other organic creams on the market.
Crème fraiche - you can find in any big supermarket in nowadays, I used homemade, but you can use other fermented dairy such as plain yogurt or kefir.
HOW TO SERVE
This ice cream is actually 100% perfection served all by itself.
As it is or in homemade ice cream cones.
However, if you want to really impress your guests, spoon some softened homemade blueberry ice cream over this sourdough chocolate bund cake or really any cake!
Or spoon some softened homemade blueberry ice cream between two homemade chocolate chip cookies and freeze. YUMM!
MY TIP:
When you make blueberry compote, try to cook it no more than 3-5 minutes. In this case, less is best, because you will preserve more of the berry's vitamins and color. I used a potato masher to squash only some of the berries to allow the release of their juices and produce glorious color. Please, don't over work with the potato smasher. In fact you can leave this step out.
I love to see whole berries in the final product.
KEY INGREDIENT
The key to this blueberry ice cream is the fermented (cultured cream), called Creme Fraiche , which gives extra creaminess and most important provides you with probiotics. Always eating a healthy diet is our priority, isn't it?
You can substitute with whole milk, plain Greek yogurt, or Plain Kefir. Either way is beneficial in getting your picky eater to consume a great dose of probiotic goodness!
AND LAST BUT NOT LEAST:
This ice cream may not be traditional when its comes to the preparation process, but it is exceptional! Consider making a custardy classic ice cream such as this
Blueberry ice cream is perfect for a hot summer day, especially as a spectacular dessert for a fun-filled outdoor BBQ feast. It will keep in the freezer for up to 2 months and is always a crowd favorite. Once you make this ice cream, be prepared for lots and lots of praise. It’s really that delicious.
Let's do it...
Prep time: 5 minutes
Making time: 15 minutes
Waiting time: 30 minutes-few hours
Author: Innichkachef.com
Serves: 10 kids
Ingredients
2 cups fresh or frozen blueberries
1 cup raw cane sugar
1 lemon (zest and juice)
1 pint of heavy cream
1/3 cup Crème fraiche (Greek yogurt, or Plain Kefir)
Directions
In a sauce pan zest lemon, add the freshly squeezed lemon juice and the berries. Mix all together.
On low heat gently cook for a minute and then add the sugar. Cook for another minute or so.
Using a potato smasher press the berries a few times or until the berries release their juices. There is no need to smash all of them. The whole cooking process should take no more than 3-5 minutes or until you see the sugar dissolved.
Remove from heat, stir in heavy cream, and mix all together. Once the berry mixture is no longer hot, add crème fraiche (It is very important that the mixture isn't hot because the heat will kill all of the good bacteria. You don't want to lose the probiotics!)
Transfer all together into the ice cream maker, turn on and wait. The length of time depends on your ice cream maker. Another option is to simply pour it into freezable ice cream containers or like these individual paper cups. They make great ready to serve container especially for the kiddos!
ENJOY!
I hope you'll make this recipe soon. If you do, please tag me #innichka_chefon Instagram, Facebook, PatreonorPinterest.
Comments