Blueberry-Vanilla Ice Cream
Blueberry Vanilla Ice Cream
With a warm day ahead, I decided to make some blueberry ice cream. Whipped up a batch this morning. I look forward to having it for dessert later on. Heck, I just might have blueberry ice cream for dinner. While it is easier to make with an ice cream machine – you don’t have to have one for this recipe.
I had hoped to use my own berries in this ice cream. I planted some blueberry bushes a few years ago. Trying to actually harvest my blueberries has been a challenge.
The bushes had a lot of flowers on them this year. I’ve gotten enough to have a handful for breakfast a few times. The birds have enjoyed them, too. And did I mention the chipmunks? Chip and Dale really like blueberries. I’ve added netting to some and used a deterrent spray. Still, when I check them out in the morning and the chipmunks are still hanging around.
I can live with the critters eating some of my berries – but they are NOT getting any of my ice cream.
So here is the recipe. Enjoy!!
Blueberry-Vanilla Ice Cream
3 c. blueberries
1 c. sugar
1/4 c. water
2 T. fresh lemon juice
1 T. vanilla
1 c. heavy whipping cream
1 c. half and half
Combine berries with sugar and water in saucepan and bring to a boil. Cook, stirring often, for 5 minutes. Puree mixture and stir in lemon juice. Refrigerate until completely cool. Stir in the whipping cream and half and half and freeze in an ice cream maker according to the manufacturer’s instructions. Makes 6 cups.
Note: If you don’t have an ice cream maker, freeze in shallow trays and thaw a little before whipping with a hand mixer. Better if you re-freeze and whip again later. If you are lactose intolerant, you can use almond, rice or coconut milk in this recipe. Also feel free to add flavorings.
Homemade Peach Ice Cream
Homemade Peach Ice Cream
I love peaches. For me, peaches always mean summer. It is too early for local peaches around here, but I found some at a produce market recently. They were nearly ripe already, so I put them in a brown paper bag to help them finish ripening. A few days later, I have a bunch of super tasty, juicy peaches. Since it is going to be unseasonably warm for the next week, I decided to use some to make ice cream. I added some vanilla and orange zest for some extra flavor- but mostly just plenty of peaches.
Homemade Peach Ice Cream
3-4 ripe peaches
2 c. half and half
1 c. sugar, or to taste
1 T. vanilla
1 T. orange zest
Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.
Blueberry Ice Cream
Blueberry Ice Cream
I planted some blueberry bushes last year. I won’t claim to have a bumper crop- but I’ve gotten enough to have a handful for breakfast a few times. The local birds have enjoyed them, too. With a warm day ahead I decided to make some blueberry ice cream. Whipped up a batch this morning. Super creamy and good. Note: If you are lactose intolerant you can use almond, rice or coconut milk in this recipe. Also feel free to add flavorings. I added some vanilla extract to mine. While it is easier to make with an ice cream maker- you don’t have to have one for this recipe. Enjoy!!
Blueberry Ice Cream
3 c. blueberries
1 c. sugar
1/4 c. water
2 T. fresh lemon juice
1 c. heavy whipping cream
1 c. half and half
Combine berries with sugar and water in saucepan and bring to a boil. Cook, stirring often, for 5 minutes. Puree mixture and stir in lemon juice. Refrigerate until completely cool. Stir in the whipping cream and half and half and freeze in an ice cream maker according to the manufacturer’s instructions. Makes 6 cups.
Note: If you don’t have an ice cream maker, freeze in shallow trays and thaw a little before whipping with a hand mixer. Better if you re-freeze and whip again later.
Strawberry Ice Cream
Strawberry Ice Cream
We had this for dessert last Saturday and Amy said I need to post the recipe. Studded with plenty of berries this ice cream will put anything store-bought to shame. Feel free to add blueberries or raspberries, too.
Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an air- tight container and place in freezer. Makes about 1 quart.
Ice Cream Cake Roll
Ice Cream Cake Roll
I was looking for a seasonal dessert for dinner with friends. Since the weather has been getting warmer I decided to make a cake roll and fill it with ice cream. I used homemade strawberry ice cream, recipe follows. You could use store bought ice cream, if you prefer. Start with the sponge cake roll recipe below and use whatever flavor ice cream you like. You’ll need about a quart of ice cream- or a little more.
Sponge Cake Roll
This sponge cake roll can be filled with whipped cream or ice cream, or use your favorite filling.
5 eggs, separated
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
2/3 cup cake flour*
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners’ sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners’ sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. The trick is to let the ice cream soften up a few minutes before spreading it on the cake. But don’t wait too long. Rather than trying to let the ice cream get soft enough to spread I used a spatula to sort of cut slices of ice cream and place them on the cake. Store ice cream cake roll in freezer until ready to slice and serve.
*If you don’t have cake flour you can make your own. Measure out a cup of all purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. For larger amounts place 7 cups of flour in a bowl and combine with 1 cup of cornstarch. Mix well or even sift together. Store in an airtight container.
Roll up cake in a towel while still warm
Spread softened ice cream over cake and re-roll.
Keep in freezer until ready to slice and serve
Strawberry Ice Cream
2 c. chopped strawberries
1 c. sugar
1 T. vanilla
2 c. cream or half and half or a combination. You can also use some milk or even almond or rice milk.
Additional sugar to taste
Place strawberries, vanilla and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an sir- tight container and place in freezer. Makes about 1 quart.
