Iced Blueberries In Sweet Cream Recipes

BLUEBERRY, THYME AND SWEET CREAM ICE POPS

Steps:

• Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
• Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
• Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

ICED BLUEBERRIES IN SWEET CREAM

Steps:

• We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
• While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
• Pour the cooled sweet cream over the frozen berries to serve.

BLUEBERRIES AND CREAM ICE CREAM

Steps:

• In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
• Reduce heat to medium-low and simmer for 1 minute.
• Remove from heat and allow to stand for 30 minutes.
• Transfer blueberry mixture to food processor and process till smooth, 1 minute.
• Strain through a fine mesh sieve into a bowl.
• Cover and refrigerate about 3 hours to 24 hours, until well chilled.
• Add cream and lemon juice to blueberry puree and stir to combine.
• Transfer mixture to an ice cream machine and process according to manufacturer's directions.
• Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
• NOTE: Using Frozen Blueberries.
• Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.

SWEET CORN ICE CREAM WITH BLUEBERRY SWIRL

Steps:

• Place the blueberries, sugar, and water in a small pot and cook over medium-low heat until thick and syrupy (about 5-10 minutes).
• Remove from heat and stir in the lemon juice.
• Cool completely before swirling into sweet corn ice cream (recipe below).
• Freeze the the canister of an ice cream maker overnight.
• Place the yolks, sugar, and salt in a medium heat-safe bowl and whisk together until combined.
• Cut the corn kernels from the cobs (you should have about 3 cups, or 480 grams, of corn kernels) and break the cobs in half.
• Place the corn kernels, cobs, milk, and cream in a medium pot, and bring the mixture to a simmer over medium low heat, then reduce to a simmer and allow to steep for 10-15 minutes.
• Pour the hot milk mixture through a fine-mesh sieve into a large liquid measuring cup. Discard the cobs and reserve the corn for another use.
• Pour the hot milk mixture into the yolk mixture in a thin, slow stream, while whisking.
• When all the hot milk has been incorporated into the yolk mixture, transfer your combined ingredients back the medium pot and cook over low heat, whisking constantly, until it has thickened slightly.
• Transfer the mixture back to the heat-safe bowl, stir in the vanilla, cover, and chill overnight.
• Pour the chilled custard into the frozen ice cream maker and churn the custard until it's the consistency of soft-serve (about 15 minutes).
• Transfer a third of the ice cream to a loaf pan, then add in a third of the blueberry swirl.
• Repeat twice more, swirling in to create a marble effect, then freeze overnight.