In an attempt to cling onto the last bit of summer I made this vibrant blueberry ice cream. The cinnamon is so mild you can hardly detect it, but its flavour somehow enhances the blueberry. Maple syrup also works well with blueberries, so I was rather thrilled with how this ice cream recipe worked out.
Summer started late, and when it did, it hit us with a few scorching hot months at the beginning of the year. Just when you think you can’t take it anymore, you know that autumn is around the corner, and a time when the weather is at its best in the Western Cape. It’s by far my favourite season. I love the soft gentle light, the cooler evenings and the leaves turning gold on the vineyards. It’s a relief to say good-bye to the heat and start bracing oneself for the coming cold and rain, and of course all the delicious comforting food that comes with that.
Easter, no matter what the date, is normally the turning point for us, but sadly we seemed to have skipped straight into winter this year. This recipe reminds me of summer, even for a short while, and for all those in the Northern hemisphere ushering in spring, this one is especially for you.
- 2 cups fresh blueberries
- ¼ cup maple syrup
- juice of ½ lemon
- 1t cinnamon
- 2 eggs (free range)
- 1/2 cup sugar
- 1 cup milk
- 2 cups cream, heavy or whipping
- Put the blueberries, maple syrup, lemon juice and cinnamon into a bowl and gently squash the fruit until the flesh of the berries are broken and the juice starts coming out. Cover and store in the fridge for at least 2 hours or over night.
- When you are ready to make the ice cream, remove the chilled fruit mix, and blend with a hand held blender until it is as smooth as it will go. You will find that not all the blueberry skin breaks down, and this is ok.
- Beat the eggs and sugar until light and fluffy, about 3 minutes.
- Add the milk and cream and briefly beat.
- Stir in the fruit mix and process through an ice cream maker until ready according to the manufacturer’s instruction.
- Transfer it into a freezer proof container and freeze until it hardens a bit more and is ready to use.
I look forward to connecting with you again in the future.
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