Upstate New York is having a great blueberry season, and having picked up a lovely pint of local blueberries, I decided to make some blueberry swirl ice cream!
First, I washed all the blueberries and tossed them into the blender. I added about a 1/2 cup of sugar and a few tablespoons of lemon juice, and hit puree. Then I poured the puree into a saucepan and cooked it down for a while to make a concentrated reduction sauce. After that, I poured it into a bowl with a lid and cooled it down in the fridge.
The ice cream itself was just a basic vanilla I made in my ice cream maker. When I’d churned and frozen it until it was soft serve consistency, I poured half of it in the bottom of the storage container, then poured half the blueberry puree over it, then more ice cream, and then puree to finish it off. I ran a knife through the mixture to swirl the blueberry into the ice cream, enough to create a good swirl mix, but not enough so it blended in too much. Then, froze it all overnight so it would solidify.
Next day, we had this:
And let me tell you, it was fan-tastic! The blueberries were SO sweet and flavorful, and even in the colder temperatures of the ice cream they were delicious and well, vibrant seems to be a good word for it.
Oh, I also took a photo of the blueberries before they were pureed….
There’s always seems to be at least ONE blueberry that wants to be purple instead of blue, isn’t there. I’m reminded of the Far Side cartoon with a ton of penguins and one is jumping up in the middle and shouting, “I gotta be me!” *grin*