I frequent food blogs a lot. Some people zone out in front of the television after a long day at work. I zone out in front of my computer reading my favourite websites. Other people’s creations almost always inspire me to experiment in the kitchen. However, there were always a select few featured desserts that would drive me crazy. These desserts were ice creams and sorbets. As soon as the summer months came, everybody was featuring these frozen treats. I became infuriated. You see, I didn’t own an ice cream maker. I had no plans of owning an ice cream maker. What would I do with yet another appliance to store in my overcrowded cupboards? Then a moment of boredom (and weakness) at work led me Amazon and I quickly learned that I didn’t need an ice cream maker appliance. All I needed was an attachment for my coveted Kitchen Aid mixer and I was set. Two days and one package delivery later, I was searching every food blog out there for ice cream recipes. I was officially hooked.
As mentioned in my last post, blueberries are my favourite summer fruit to bake with. I also just purchased 2 pounds of blueberries from the grocery store, so I figured I might as well use it for my very first ice cream recipe. I was not disappointed, and neither will you if you try this treat! This was the first very time I had ever tried home made ice cream. All the comments I was reading on my favourite blog posts about homemade ice cream was that it was superior to store bought, and once you start making your own, you will never go back. I couldn’t agree more!
You will need:
For the filling:
1/4 cup sugar
1/2 tbsp cornstarch
1/4 cup water
1 cup fresh blueberries
1/2 tbsp lemon juice
For the ice cream base:
3/4 cup sugar
2 cups whipping cream
1 cup whole milk
1 tsp vanilla
In a sauce pan, combine sugar, cornstarch and water
Add lemon juice and blueberries
Bring to a boil and simmer for 5 minutes
Feel free to mash the blueberries at this stage if you like smoother ice cream.
I didn’t mash them. I like blueberry chunks!
Transfer to bowl and allow to cool completely.
To speed up this process, I put the bowl in the freezer while I prepped the ice cream base (below).
In a separate bowl, combine whipping cream, milk, sugar and vanilla.
Whisk together to combine.
**Modification** You can also add a 3.5 oz package of instant vanilla pudding along with the milk, sugar and vanilla to make this ice cream super rich. I actually did this for my very first batch. It tasted great, but I found this ice cream tasted more like vanilla and nothing like blueberries. Your call entirely!
Place in your ice cream maker according to the manufacturer’s instructions.
For my Kitchen Aid attachment, I chilled the bowl for at least 15 hours beforehand.
I also started the machine on the “stir” setting so the ice cream base wouldn’t stick to the sides.
I allowed the ice cream to process for approximately 20 minutes.
With 2 minutes left in the processing step, add your blueberry filling.
Spread ice cream in a freezer-proof container and freeze for another 4 – 6 hours.
Serve to your favourite people during a hot summer day.
If you can’t beat them, join them!