Summer is the season for ice cream, and dessert-loving foodies can even try their hands at making their own creamy confections, such as the following recipe for “Blueberry Ice Cream” from Lou Seibert Pappas’ “Ice Creams & Sorbets” (Chronicle Books).
Blueberry Ice Cream
Makes about 1 quart
2 cups fresh blueberries
2 tablespoons water
2 teaspoons grated lemon zest
2⁄3 cup sugar, divided
1 1⁄2 cups half-and-half or milk
1 cup heavy (whipping) cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
2 tablespoons honey liqueur or framboise (optional)
Rinse the berries and pick out any bad ones. Place in a small saucepan with the water and cook over low heat until tender, about 10 minutes. Let cool slightly and purée in a blender or food processor.
In a small bowl, mash the zest with 1 teaspoon of the sugar to release the oils. In a small saucepan, combine the half-and-half with the remaining sugar, stirring until dissolved; let cool to room temperature. Stir in the blueberry purée, cream, sugared zest, juice, and vanilla. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the liqueur, if desired, and churn until blended in, about 1 minute more. Transfer to a container, cover, and freeze until firm, about 2 hours.
