Blueberry Ice cream

[Dace]

I am making this tonight to take to a BBQ...looks delish!

BLUEBERRY ICE CREAM
MAKES 1 QUART
AUGUST 1997
2 cups picked-over blueberries
3/4 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups heavy cream

In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender pure mixture with milk just until smooth and stir in cream. Pour pure through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

 

[big brown horse]

That looks delicious!! So refreshing too!

 

[delia_peterson]

Ummm...heres a stupid question..where do I get heavy cream and what exactly is it?

 

[keljonma]

delia, heavy cream is in the dairy section of the grocery. Usually it is near the milk section. The carton may say heavy whipping cream, depending on where you live. It has a high butterfat content (between 35-40%). It is very rich and is used in desserts and to make real whipped cream to top a dessert like strawberry shortcake.

 

[keljonma]

That looks wonderful, Dace! Here is a Blueberry Sorbet we like....

Berry Frozen Yogurt
Serves 6

3 c fresh or frozen and partially thawed blueberries (blackberries, raspberries or a mixture of berries can be used)
6 T sugar
1 T lemon juice
3/4 c low-fat plain yogurt (I use our homemade)

1. Combine berries, sugar and juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.

2. Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. Serve immediately or freeze in covered container.

If you don't have an ice cream maker, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy. Serve immediately.

 

[delia_peterson]

delia, heavy cream is in the dairy section of the grocery. Usually it is near the milk section. The carton may say heavy whipping cream, depending on where you live. It has a high butterfat content (between 35-40%). It is very rich and is used in desserts and to make real whipped cream to top a dessert like strawberry shortcake.

Thanks! I have seen "half and half" in the dairy case...what is that? Thank all of you for being patient with my questions..

 

[freemotion]

I think half-n-half was originally half cream and half milk, but now it is about as good for you as styrofoam!!! I'd skip it altogether and just go with heavy cream. If you are fortunate enough to have access to raw dairy products, raw cream is the only way to go, baby!

 

[Dace]

Kel that sounds yummy too!

My ice cream was a hit! Everyone (except my kids...AKA the pickiest eaters alive) loved it, so I left what was left for our hostess. It was such a beautiful shade of purple too!

Making strawberry today

delia, you don't want to use half & half...it is half milk half cream and does not have a high enough fat content to be nice and creamy (plus as free says it has other crap in it, which I did not know!) if you do use it your ice cream with have more of an ice milk texture. If your store carries half & half then they probably have heavy cream, perhaps you just haven't noticed it