pen rainbow

Tuesday, June 14, 2011

Tuesday's Cupboard—What's Cold & Blue?

Delicious, smooth, creamy, home-churned blueberry ice cream! 
IT'S three weeks before the Fourth of July and time to start bringing out the red, white & blue.

June is also blueberry season, and I can't think of a better way to celebrate the beginning of summer than with a fresh batch of classic homemade ice cream.

( FYI, we are past the First Day of Spring, which is the day that we traditionally celebrate with an ice-cold gin & olive martini out on our deck).

This recipe is from the Ben & Jerry's Homemade Ice Cream & Dessert Book, by Ben Cohen & Jerry Greenfield with Nancy J. Stevens, ©1987 ($7).  I've updated it by using a Kitchenaid mixer ($250-$300) to do all of the mixing and a Cuisinart electric frozen yogurt & ice cream maker (about $50) to make the ice cream.  I've also used nonfat milk in the cream base to cut down on the fat.  It tastes just as good, and it's a little healthier!

Ben & Jerry's has 2 other cream base recipes to choose from, but base #2 does not hold up well in the freezer, and base #3 makes a less creamy ice cream.  So, even though base #1 has 2 eggs in it, I like it for its overall consistent texture and richness.

I could not find any nutritional information for B&J Wild Blueberry ice cream, so I've used the info from strawberry ice cream, instead.  There will be less fat and fewer calories in my recipe because of the nonfat milk in the base.

If you would like to print this recipe, go to:  printfriendly  Copy and paste the url for this post into the window; scroll over sections that you want to delete; click Print.  Easy!

Estimated Nutritional Info based on B&J strawberry ice cream: Calories 170, calories from fat 90
Total Fat 10 g, saturated fat 6g, cholesterol 55mg, sodium 35mg, total carbohydrate 19g, fiber 1g, sugars 18g

Wild Blueberry Ice Cream
Serving Size:  1/2 cup — Makes 1 generous quart
Allow 2 hours prep for the berries

--  Bowl-type mixer like a Kitchenaid or a hand-held electric beater
--  a mini-food processor or a blender
--  ice cream maker

•  1 pint fresh, rinsed blueberries
•  1/2 c. fine, baker's sugar
•  Juice of l lemon
•  Sweet Cream Base #1

    Make the ice cream
    1.  Toss the blueberries, sugar, and lemon juice together in a mixing bowl.  Cover & refrigerate for 2 hours, stirring every 30 minutes to release the juice.

    2.  Prepare the Sweet Cream Base #1

    •  2 large eggs
    •  3/4 c. fine, baker's sugar
    •  2 c. heavy or whipping cream
    •  1 c. nonfat milk

    Whisk the eggs in a mixing bowl until light & fluffy, 1 to 2 minutes.  Whisk in the sugar a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream & milk and whisk to blend.  Makes 1 quart

    Back to the ice cream
    3.  Drain the juice from the berries into the cream base & blend;
    4.  PureĆ© the berries in a mini-food processor or blender & stir into the cream base;
    5.  Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions 

    Freeze to firm up the ice cream, garnish with a whole blueberry & serve with a crunchy oatmeal cookie.