by Lou Seibert Pappas
from Ice Cream & Sorbets: Cool Recipes
(Chronicle, 2007)
Makes about 1 quart
It’s wise to incorporate blueberries often in the diet, as they burst with healthful goodness from the natural antioxidant anthocyanin. Luckily, they’re also delicious. And what better way to take care of yourself and indulge a bit than with a scoop or two of this flavor that’s popular at the Glacier Café in Glacier National Park in Montana.
Note: The ice cream also works beautifully with huckleberries.—Lou Seibert Pappas
convert Ingredients
2 cups fresh blueberries
2 tablespoons water
2 teaspoons grated lemon zest
2/3 cup sugar
1 1/2 cups half-and-half or milk
1 cup heavy (whipping) cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons honey liqueur or framboise (optional)
Directions
1. Rinse the berries and pick out any bad ones. Place in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and purée in a blender or food processor.
2. In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils. In a small saucepan, heat the half-and-half with the remaining sugar, stirring until dissolved; let cool to room temperature. Stir in the blueberry purée, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
3. Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended in, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.
Recipe © 2007 by Lou Seibert Pappas. All rights reserved.
