OhSewCrafty Blog

Blueberry ice cream: Isn’t this pretty?  Delicious, and not too fattening, either.  The recipe is adapted from Cooking Light- see below.  

The lacy thing is Ysolda’s Orchid Thief shawl in progress (okay, blocking), from “Brave New Knits”. The yarn is Stricken Smitten Shimmer Glimmer fingering in Blackberry Diamond, absolutely lovely and pure pleasure to knit.  It’s a pretty quick pattern, entirely charted so you must be comfortable with charts and the dynamics of adding repeats as the stitch count grows.  The charts in the book have some errata; Ysolda’s website has the corrections.

Blueberry Ice Cream: Ingredients: 2 cups blueberres (fresh or frozen; I used some of each), 1/4 cup blueberry jam, 1/4 cup of water, 1/4 tsp salt, 3 large egg yolks, 2 cups 2% reduced fat milk, 2 tbs lemon juice, 1 tsp vodka. 

Directions: Combine the first four ingredients in a medium sized non-reactive saucepan (ie, not aluminum); cook over med-high heat to boiling, then decrease heat to med-low and simmer for 10 minutes, stirring occasionally.  Let the blueberry mixture cool, then puree in a blender.  Meanwhile, whisk egg yoks & sugar together in a metal bowl for about about 5 minutes, until thick and pale.  Heat the milk in a small saucepan on the stove until steaming and almost boiling (small bubbles around edge), but not a full boil.  Take 2/3 cup of hot milk and drizzle slowly into egg mixture, stirring constantly with a whisk.  Slowly return the tempered egg mixture to the pot on the stove, and cook over medium low heat, stirring constantly, for about 5 minutes (until mixture is thick enough to coat the back of a spoon and not drip if you run your finger across it).  Stir in pureed blueberry mix and then cool completely in the fridge.  I like to throw a tray of ice cubes in a large metal bowl, add a few cups of water, then fill a medium metal bowl with the ice cream mixture and let the medium bowl float inside the larger bowl- stick the whole thing in the fridge for at least one hour.  When cool, stir in the lemon juice and vodka.  Freeze/churn according to the instructions for your ice cream maker.  Let it firm up in the freezer for a few hours for a good scooping consistency.