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Blueberry Ripple Ice Cream

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I have finally met up with a good friend after she had disappeared for about 6 months.  She’s none other than my roomie in UM.  We shared an exciting 1 year while we were doing our post-grad studies, sleeping beside each other, studying, cooking, driving around…alright enough said about that.  Well, we did have a special bond – sisterly bond.  Till today, I still feel a certain level of closeness to her, that I don’t feel with other friends.  Cheers to our friendship!  So I had her over for dinner and treated her to some homemade ice cream.  I guess she loved it, since she had seconds.  She suggested that I try more challenging types of ice cream like Blueberry Cheesecake, apple-pie, etc.  I brushed it off jokingly at the table, but started thinking about our conversation the next day again.  Hmm…blueberry cheesecake does sound very exciting…so I started searching around for some recipes that offered a methdology.   Instead I came across Raspberry Ripple.  Hey! That’s my husband’s all time favorite ice cream flavor!  So off I went struggling to scribble down the recipe.  Happily, I walked to the closet convenience store, but no raspberry was for sale.  Instead, they were having an offer for blueberries.

The difference between blueberry and raspberry is that blueberry contains a much higher level of water in the fruit.  Fruits with high content of water in them tends to make the ice cream icy, so the ice cream tends to lose the smoothness.  I walked away a little disappointed.  But before long, I walked back into the shop, took a punnet of blueberries, paid for it and headed home.  I had an idea of how to get around the potential problem =).

The beauty of the Blueberry Ripple ice cream is that you can taste the “fullness” of the fruit with the ice cream and not just the essence of the fruit.  So in between mouthfuls of ice cream, you can still “bite” the blueberry.  Yum yum yum.

Blueberry Ripple Ice Cream

Cream
3 cups heavey cream
1/4 cup sugar
1/4 cup honey
Pinch of salt
1 vanilla pod
3/4 ts vanilla extract

Pour 1 cup of cream into the saucepan, add sugar, honey and salt.  Put vanilla pod into the saucepan together with the mixture.  Warm the mixture until the sugar and honey dissolves.

Remove the saucepan from the heat and add in the remaining 2 cups of cream.  Mix thoroughly.  Add in the vanilla extract.  Mix well.

Chill the mixture thoroughly in the fridge, then freeze the mixture as per the instructions on your ice-cream maker.  If you don’t have an ice-cream maker, fret not.  Click here to find out how.

Modified from: Brown Eyed Baker

Blueberry Sauce
1 1/2 ts cornstarch
1/4 cup water
3/4 cup fresh blueberries
1 1/2 ts lemon juice
maple syrup to taste

In a small saucepan, heat (lower medium or low fire) the blueberries until they start to lose their form.  Add in lemon juice and maple syrup until the right sweetness.  Dissolve the cornstarch in the water and gradually add it to the mixture.  Bring to a low boil.  Sitr to prevent the blueberries from stick to the bottom of the saucepan.  Reduce heat and simmer until the mixture thickens.  Remove from fire, let cool, cover and refrigerate until chilled.

Rippling ice cream

During the final whisking of the ice cream mixture, take half of the blueberry sauce and drop it gradually into the whisking bowl.  See how the sauce gets mixed into the ice cream mixture.  When transferring the whisked ice cream into the container, ladle some of the sauce into the bottom of the container and in between the various layers of ice cream.  Freeze.

* Just a note, try to complete this process quickly so that the ice cream does not melt too much – this will ensure that the ice cream remains soft, rather than hard and icy.

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Author: bugswana

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