Blueberry ice cream

This recipe appeared in my facebook feed and it couldn't have come at a better time because we had  a basket of blueberries from our farmer's market that needed to be used ASAP!

Here's a list of the ingredients used:

• 2 1/4 cups blueberries
• 2 tbsp + 1/2 cups sugar
• juice from 1/2 lime
• 3/4 cups cream
• 3/4 cups half & half
• 2 yolks

The procedure is the same, cook the berries with sugar and lime juice until tender and strain & mash.

Heat the half&half and slowly add beaten egg yolks and let simmer until thickened. Add that to very cold cream, add the berry juice

Refrigerate for at least 4 hours and churn, baby, churn!

Transfer to a container with an airtight lid and freeze for at least 2 hours or preferably over night.I do recognize that the base was a bit runny and would have benefited from an extra yolk.

Vanilla ice cream [recipes]

What!? You got an ice cream maker on your wedding an haven't used it!? That simply will not do! How 'bout we put it to good use by making a true classic: vanilla ice cream? But I don't want to hear Amy crap about it having too much fat, if you're gonna sin, do it right!... I mean... True honest to goodness ice cream needs fat and/or protein to keep it's structure.. And if it's not fat.. It's some chemical bonding agent waaay waaay more than the teaspoon that this recipe calls for.. And as for sugar... No, we ain't using no Splenda or any of that crap, not because some lab rats have survived being exposed to that stuff does it mean that it's completely ok to let it go into our ice cream. Ok, before you get ahead of yourself, you should probably take note that your ice cream machine most probably needs that you put the bowl in the freezer for at least 24 hours, so... go, take out the bowl, give it a rinse and put it in the ol' freezebox... we can, however, get a head start on the whole process.

Ingredients

• 1 vanilla pod
• 1 cup milk
• 6 yolks
• 3/4 cup sugar
• 1 tsp corn starch
• 2 cup heavy cream
• 3/4 tsp vanilla extract

Procedure

• Cut the pod longitudinally and boil in the milk at low heat, let steep for 15 minutes
• Scrape the seeds from the pod with the back of a knife and put them back in the milk
• In a separate container beat the yolks with the sugar and corn starch until creamy; add the milk mixture a little at a time, continue mixing over low heat until it thickens. Remove from heat and let cool.
• In yet another container beat the cream until you reach soft peaks
• Fold in the egg/vanilla/milk mixture
• At this point you should follow your ice cream machine's instructions for churning

The end result is something like this:

given that this is an egg-based ice cream, the texture is creamier and thicker than if it didn't have egg. AND since we used real vanilla, this tastes very different than what those cheap candles smell like!