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Ice Cream Sunday: Michigan Blueberry, Vanilla Bean & Waffle Cone

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We were at the farmer’s market yesterday and got a recommendation to “check out the blueberry guy.” We did check out the “Blueberry Guy” and learned a lot about blueberries. He was selling frozen blueberries, but not just any frozen blueberries.  These blueberries (or bloobs, as we call them in this household,) are from Michigan and are from the first pick, where as most other frozen blueberries are generally the last pick of the season, after all the best ones have been sold off fresh. Flash frozen, these bloobs are top-of-the-line frozen Plantae Vaccinium. So we bought ten pounds.

And on the perfect 85 degree day, what better way to utilize these bloobs than with an Ice Cream, which for the season, will be a weekly feature on this blog, so I present you with the second installment of Ice Cream Sunday:

Get the goods:

*2 cups heavy cream

*1 cup whole milk

*1 vanilla bean pod

*4 egg yolks

*2 1/2 cups frozen blueberries

*2/3 cup sugar

*1 pinch of salt

*A couple of waffle cones

Let’s get creamy:

Split your vanilla bean and scrape out the innards. Add to milk and salt, and warm on stove. When warm, add the bean itself and cover the pot. Let infuse for at least an hour.

Whisk your egg yolks, then add to the milk mixture, after removing vanilla bean. Heat until the mixture thickens just slightly.

Pour your cream into a large bowl, then strain the milk mixture into the cream and mix well.

Cool in the refrigerator for several hours, or overnight, whatever works for you.

Take your bodacious bloobs and put in a small pot. Heat until they have mostly all popped and it is simmering, then remove from heat and refrigerate.

Get your waffle cones and smash ‘em up as big as you like ‘em.

When you are ready, mix blueberries with your ice cream batter, then pour into your ice cream maker and follow the instructions from there. Again, if you are reading this and don’t have an ice cream maker, but have a KitchenAid stand mixer, the ice cream maker attachment does as good a job as any dedicated maker out there.

You can fold in your waffle bits when the ice cream is done, or just keep on hand and sprinkle over each serving. This turned out to be surprisingly simple, and the Wife and I both agree, the best ice cream we have made so far.

Perfect for the season, a dash of nostalgia for Michigan, and you can convince yourself that the antioxidant quality of the berries counters the heavy cream and egg yolks. Life is all about small pleasures and deluding yourself from time to time.

This should be in a museum somewhere.

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2 responses »

  1. Reading the word “bloob” is even more hilarious than saying it, repeatedly, as I shove blooby ice cream in my mouth.

    Reply
  2. Pingback: Ice Cream Sunday: Lemon Blueberry Sorbet « Needs More Bacon

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