ice cream

Firstly, I should thank Meena for posting the Mango Ice cream recipe that I couldn’t wait any longer to make one which has been long pending in my to-do list. In fact I have followed her method of making though I opted to make a blueberry ice cream. Thank you Meena for sharing such a quick and easy recipe with no ice cream maker 🙂 It turned out to be really creamy.

The hard part was trying to picture the ice cream before it melted. With the humidity here that happens in a jiffy. Nevertheless it was great and yet another learning. But while I was browsing on photo shoot tips for frozen desserts, is when I came across the fact that during most photo shoots for ice creams they use mashed potatoes (colored to suit different flavors). So that answers my big Q on how does the ice creams stay that way without melting.

I first sampled this flavor after I got here and ever since this has been one of my favorite flavors apart from Vanilla and strawberry. Chocolate isn’t for me. Yes, I am not a chocolate lover. It’s as simple as that and weird I know! And for the little one, it was a scoopful of her favorite berry.

Blueberries burst with healthy goodness and they are delicious. If you can’t find fresh berries, you can use the frozen. But thaw them completely before you use.

You need –

Fresh blueberries – 2 cups
Caster sugar – 2/3 cups
Milk – 1 1/2 cups
Whipping cream – 1 cup
Lemon zest – 2 teaspoons
Vanilla essence – 1 teaspoon
Water – 2 tablespoons

How to –

In a small bowl mash the lemon zest with 1 teaspoon of sugar to release the oils. set aside.
Rinse the berries well and place them in small sauce pan. Add 2 tablespoons of water and cook over low heat until tender. Around 8-10 minutes. Turn off the heat and allow to cool and puree in a blender. Set aside.

In pan heat the milk and sugar stirring till the sugar has dissolved completely. Turn of the heat and allow to cool at room temperature. Once cooled stir in the blueberry puree, cream, sugared zest, vanilla essence and beat well with a electric beater till everything is combined.

Pour the mixture into a container and cover tightly and freeze for an hour. Remove and beat with an electric beater for a couple minutes and into the freezer. Repeat this process 3-4 times at regular intervals to ensure that no crystals are formed and the ice cream is creamy. Into the freezer for a final freeze to set for 6-8 hours or over night undisturbed.