Sunday, June 6, 2010

Blueberry Swirl Ice Cream


I have  a neighbor, Terry Bibeau, who makes some of the yummiest desserts you have ever tasted.  Last weekend - amid our over 95 degree temperature - I received a telephone call from a different neighbor summoning me to Terry’s house. My first thought was that there was some sort of crisis. I get there only to find him pigging out on ice cream - with a strong suggestion that I might want to blog about it.  (I just love having my very own scouts)!  After a little independent research of my own, I deemed this recipe worthy of passing on.   You’ll be interested in the unusual technique  used - which calls for whipping the ingredients in a mixer - prior to freezing the custard.  Thanks Terry - and keep those recipes coming!

Homemade Blueberry Swirl Ice Cream Recipe
Blueberry Swirl
Ingredients: 
1 quart fresh blueberries
1/4 cup lemon juice
 5 tablespoons corn syrup
 1/2 cup granulated sugar
Preparation:
Wash blueberries, drain and pat dry with paper towel.
Place blueberries and corn syrup in medium size saucepan.  Over medium heat bring mixture to just below boiling.  Add sugar and lemon juice.  Reduce to low heat, cover and allow to simmer for 25 minutes.
Remove saucepan from heat and allow mixture to cool for 15 minutes.
Place mixture in blender set on medium high setting and puree for 20 seconds.
Place mixture into glass measuring cup and chill for 3 hours.
Vanilla Ice Cream
Ingredients: 
1-1/2 cups half and half
3 cups heavy cream well chilled
1-1/3 cups granulated sugar
2 teaspoons pure vanilla extract
Preparation:
Place all ingredients in a large mixing bowl and whisk until all sugar is dissolved. Whip ingredients with electric mixture on low setting for 1 minute (no longer). Immediately place mixture in an ice cream machine that is ready for use and has 1/2 gallon capacity.
Churn mixture for 25 to 35 minutes or until firm.  Refer to manufacturers suggestions.
Place approximately 1/5 mixture in appropriate freezer container.
Pour approximately 1/5 blueberry mixture in spiraling concentric circles over first layer of ice cream.
Repeat process making layers of ice cream and spiraling circles of blueberry mixture until all ingredients are used.
Place finished product in freezer for 4 hours or overnight until firm.
Makes 1/2 gallon