It is October, and we have the audacity to post an ice cream recipe. A blueberry ice cream recipe, no less! What can we say? It was a busy, busy summer of fun activities and food, and a couple of things fell by the wayside. Posting this recipe for you was one of those things. Good reason would tell us that fresh blueberries are nowhere to be found right now, so why would we tell you to make this? Well, the main reason is because frozen blueberries will do this time. It’s the cheater’s way of getting around nature’s produce schedule. If you live here in Los Angeles, you know that the days are still sunny and somewhat warm, so spooning up a cold treat is not out of the question. If you are somewhere on the East coast, you may be cursing us, pining for the days of June and July that have come and gone. You know that ice cream will make you feel better, right? For that reason alone, you’ll find yourself eating blueberry ice cream well into December. You cannot get any easier than this. It’s very similar to the Strawberry and White Balsamic Ice Cream posted just over a month ago in that neither one requires eggs or a cooked custard base. Call it the blend and churn method, if you will. One key thing to remember is to work with very, very cold ingredients, even with ice cream recipes that do not require cooking. Super cold ingredients will help reduce the amount of time required to chill the base before churning. Of course, when the summer swings around again, you can pull this recipe out for reference. You could also be a rebel, grab a bag of frozen berries and make a batch today. We won’t judge you if you do just that.
One more thing just for you, but this time it’s not a recipe. There’s an amazing gift coming in the mail thanks to the Fairy Hobmother at Appliances Online. You may be wondering who this online fairy is? Well, if we told you, that would ruin the fun. The magic has bounced across all corners of the blogosphere. Eats Well With Others and Angie’s Recipes were two of the last big foodie winners, and a comment on the latter’s blog led to an email indicating a gift was on its way to this side. You too, friends, can be a winner. The only thing you have to do is leave a comment about a fun appliance you’d love for your kitchen. This contest is open to international readers as well. Don’t be afraid to ask for an ice cream maker!
Blueberry Almond Ice Cream – Serves 8 to 10
12 ounces frozen blueberries, thawed
1 cup superfine sugar
1 cup milk
2 cups heavy cream
1/2 teaspoon almond extract
Flaked almonds, toasted (optional)
1. Place the blueberries and their juice in a food processor with the sugar. Blend until completely smooth, scraping down the sides of the food processor to break up any chunks.
2. Transfer the blended berries and sugar into a bowl and whisk in the milk and heavy cream until combined. If your ingredients are already very cold, cover and chill for 15 minutes. Otherwise, cover and chill for about an hour or until very cold.
3. Remove from the fridge, and pour the mixture into a frozen ice cream canister. Churn according to the manufacturer’s directions. Transfer to a freezer safe container and freeze for at least two hours should you desire a firmer texture.
Click HERE for the printable recipe.
The Fairy Hobmother of Appliances Online provided an Amazon gift card via giveaway. The opinions expressed here are our own.
Other recipes you may enjoy...
Sarah’s Test Kitchen
The Duo’s Ethnic Exploration: Persian
Bringing the Bayou to You
Nutty for Coconut
Buttermilk Ice Cream with Blackberry Tarragon Compote