One of my favorite childhood movies is Charlie and the Chocolate factory. I used to dream of having the opportunity to take a tour of Willy Wonka’s factory. Especially in the area of the factory that Mr. Wonka first takes the group; the huge candy land room. Chocolate rivers, gummy bear trees, mushrooms with whip cream spots, and of course Oompa Loompas. Could you imagine anything better as a child?
I always enjoyed the part when against Willy Wonka’s wishes, gum-chewing contest winner Violet Beauregard takes a piece of experimental 3 course meal gum and starts chewing away. As she gets to the dessert, blueberry pie, she begins to turn blue and inflate into a large ball making her an uncanny resemblance to a blueberry. I loved it! I loved blueberries and all things flavored blueberry. Still do.
When I arrived at this week’s Green City Market to find that there was still a vendor with blueberries, I had to jump on it. I wanted to do something completely different with this batch. That’s when I stumbled upon our ice cream maker that we hadn’t pulled out yet this summer. Ice Cream+Blueberries=heaven.
I went searching for some blueberry ice cream recipes. I ended up adapting a recipe from Recipezaar.com by Kim D. I also got some ice cream making tips from the website of David Lebovitz. I have to admit, it was pretty darn good.
I will place a disclaimer here: My husband thought it was going to be more of a vanilla ice cream with a light blueberry flavor. Wrong. This is pure blueberry flavored ice cream, so if you want to balance it out a bit, serve it with some pound cake or vanilla wafer cookies.
We are off to Charleston, SC for the week, so I won’t be posting at all until we return. I hope you all have a great week!
BLUEBERRY ICE CREAM
2 c blueberries
1 c sugar
2 Tb water
2 c whole milk
3 egg yolks, beaten
In a saucepan over high heat, combine blueberries, sugar, and water. When it comes to a boil, reduce heat and simmer until sugar is dissolved and ingredients become syrupy. Turn off heat, scoop out about 1/2 cup of the blueberries and set them aside. Strain the remaining contents in the pot, saving the liquid and discarding the blueberries. Add the 1/2 c blueberries that were initially removed to the syrup.
In a large saucepan. Heat milk until simmering. In a medium bowl, add 1/2 c of the heated milk to the egg yolks and stir. Pour that into back into the pan with milk. This will prevent egg yolks from curdling. Add the Syrup. Cover and refrigerate at least 8 hours. Pour into ice cream maker’s cylinder and follow manufacturer’s instructions.