Blueberry Lavender

I made a cake version of this ice cream this summer and it was incredible. I hadn’t really thought to make an ice cream version until this week when I was cleaning out my spice cabinet and realized I still had some lavender. I dug out the last of the summer blueberries and quickly whipped up some jam. While not as good as the cake, it is a much easier version that lasts bit longer (and doesn’t result in me eating cake for breakfast). I would recommend pairing this ice cream with some Prosecco.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
1.5 Tbsp dried culinary lavender

Jam
2 cups blueberries
0.5 cup sugar


Directions

Heat up the blueberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the blueberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, and lavender. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge until cooled.

Once the jam and base have fully cooled (I prefer to cool them overnight), strain the lavender out of the base. Next, add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly fold in the jam to the base. It should not fully mix, but rather create a marbled effect.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Pumpkin Pie

One of the best things about being an American in Canada is that I get Thanksgiving twice. What is even better than that? Canadian Thanksgiving typically falls on my birthday so I usually get that day off work as well. Yippee. Thanksgiving is easily my favorite holiday. Who doesn’t love a day dedicated to eating comfort food?

After making the blueberry pie ice cream this summer, I knew that I wanted to make a fall twist as well. Pumpkin was an easy choice for me and this recipe comes together pretty simply. I would recommend eating this ice cream with some whip cream on top and perhaps an after dinner wine.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar

Pie
1 cup canned pumpkin
1 tsp pumpkin pie spice
4 graham crackers, smashed into fine pieces


Directions

In a sauce pan combine the heavy cream, milk, brown sugar, pumpkin, and pumpkin pie spice . Warm the mixture on low heat until the sugar has dissolved and the pumpkin is fully mixed in. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.

Once the mixture has fully cooled (I prefer to cool them overnight), add the mixture to your ice cream maker and churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Blueberry Pie

I signed up for a CSA this year and am loving it. For those of you who may not know, CSA stands for community supported agriculture. Basically, this means that each week I pick up a variety of fruits and vegetables that are grown locally here in BC. So far, I’ve been cooking with items such as kale, garlic scrapes, potatoes, cucumbers, and zucchini. It’s made me feel a bit like I am on Top Chef each week.

One of the best perks of picking up at the farm is that they have had U-pick berries all summer long. Recently I picked a gallon of blueberries for less than I paid for lunch that day. I honestly have more than I know what to do with. At first I considered making a pie out of them, but realized that with no time to host a dinner party and serve it, the majority of the pie would I would most definitely end up in my stomach. Thus, blueberry pie ice cream was churned. I can honestly say that it might be the tastiest thing I have ever created. I tend to make my ice cream base the night before and churn it in the morning after it has cooled and diffused. My morning churn frankly resulted in more ice cream in my mouth than in the container (perhaps the pie would have actually been better for my hips?) You will have to try it for yourself, but I am positive that there is simply nothing better than blueberry pie with vanilla ice cream served in a single bite.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar
Dash of vanilla extract

Pie Filling
2.5 cups blueberries
0.5 cup sugar

Crust
4 graham crackers, smashed into fine pieces


Directions

Heat up the blueberries in a small sauce pan with the 0.5 cup of sugar. Bring the mixture to a boil and then simmer. Stirring occasionally, the blueberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.

In a separate sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.

Once the jam and base have fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect.

Refrigerate for a few hours.

Serve and enjoy!

Rating: