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Blueberry Ice Cream

 

I had a few requests for my blueberry ice cream.. so here you go.  Stay cool!

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Homemade Blueberry Ice Cream

3/4 cup sugar
2 1/2 cups fresh blueberries
1 1/2 tsp lemon juice
1/2 tsp extract of vanilla
1/4 tsp ground coriander
2 1/2 cups heavy cream
1 1/2 cup whole milk
1/2 cup water

Warm sugar in 1/2 cup water in a medium sauce pan over low heat until sugar is completely dissolved.
When sugar is dissolved, add the berries, extract, coriander, lemon juice and salt.
Cook over low-medium heat until the berries begin to burst open, stirring occasionally. Once they burst, remove from heat and mash lightly. Allow to cool down and then chill in refrigerator an hour.
Whip cream with milk in a blender. Transfer into ice cream maker. Add blueberry mixture to the cream mixture and follow manufacturer’s directions.

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Three Bags Full

…. or sixty pounds of blueberries! Only sixty more left to pick before the season ends.

Think pearls. No, not the neck adornment, but instead hundreds of perfectly round orbs. Think blueberries. I know, I went a little blueberry crazy here. But, I mean, BLUEBERRIES! How can anyone not love those plump, sweet blue pearls of utter sweet and so healthy goodness? Yes, I went blueberry picking again, and in just a short time collected 60 pounds of fruit, enough to gorge ourselves and have plenty leftover to freeze for later that will go into my blueberry merlot jam, holiday pies and winter desserts. And lest we forget homemade blueberry ice cream, too! 🙂 yum! I’m so glad its summer.

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Fragrant. Colorful. Healing. Delicious. — growing lavender makes for a very versatile addition to any garden!

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