Saturday, July 30, 2011

Violet, your turning... Violet!!!

Sometimes things simply work out in the strangest ways. For instance, let me tell you about my BLUE, blue day. I had been tossing this recipe around in my head for a week, excited to make it... but I needed the KEY ingredient... BLUEBERRIES.  Well, today I took my toddler to his first movie intending on seeing Winnie the Pooh on the big screen & lo & behold, the theatre had the times wrong on their web-site so we traded Pooh for the Smurfs. OK, first "blue" hint of the day... Can I tell you I laughed so hard because Smurfette exclaimed, "It's Smurf-Lish!" at one point in the movie?! HA! Anyway, I digress... After the movie we had to make a stop at a store. Coming out of this errand, parked in front of us, was a very gregarious man who as it turned out was a war Veteran. He was simply going into his truck to get something as I was buckling Gabriel into his carseat... Well, said man handed us FRESH BLUEBERRIES!!! <<How could he have KNOWN?!>>> He had just travelled up from a South NJ farm & had a case of the fruit. Said there was no way he could eat them all himself so this stranger, quite sweetly, gave us some!!! Ahhhh... What a nice thing! Well I am "paying it forward" with this delicious ice cream recipe! I've also entered it in a contest as a DeLish original creation!

Blueberry Buckle Ice Cream

Blueberry Juice:

  • 3/4 cup fresh Blueberries, washed
  • 1/4 cup Ocean Spray Blueberry Cocktail (or Apple Juice or Water)
  • 1/4 cup Sugar
In a medium sauce pan, on low, combine the blueberries, juice & sugar. Cook, mixing every couple of minutes, until the blueberry juices run. Strain the juice with a strain KEEPING the blueberries for the next step. Allow to cool, then refrigerate the juice.

Buckle Crumb:

  • 1/4 cup AP Flour
  • 1/4 cup Sugar
  • 1/8 tsp Cinnamon
  • 2 TBSp Butter, cold
  • *Leftover blueberries from above
Heat oven to 350 degrees.
In a small bowl, mixed together the flour & sugar. Add/cut in the butter, using a pastry cutter or fork. Fold in the blueberries leftover from above. Place in an oven safe dish & bake for 15 minutes. Allow to cool, then refrigerate.

Ice Cream:
Make sure refrigerated ingredients are very cold
  • 1 & 1/2 cups Milk
  • 1/4 cup Sugar
  • 1/2 cup Condensed Milk
  • 1 cup Heavy Cream
  • 2 tsp Vanilla
  • Pinch of Cinnamon
  • Pinch of Salt
  • Blueberry Juice (*from above)
  • Buckle Crumb (*from above)

Ice Cream Foundation: In a large bowl, whisk together the milk & sugar until they are fully incorporated. Whisk in the condensed milk & cream, vanilla, cinnamon & salt. Once everything is combined, pour the batter into the prepped ice cream machine. Allow the ice cream to semi form, then add the cold blueberry juice. Allow it to incorporate, then add the buckle crumb & allow it to mix in. Follow manufacturer's directions to finish the formation of the ice cream, then freeze. 

This is a simply amazing ice cream. Do try it- it really highlights the blueberries & it is a gorgeous color violet!

<3 Lishie 

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