Things have been busy as usual. I started two summer classes in early June, little Wendy is taking less naps during the day, and the home renovations are still a work in progress. Wendy is so much fun these days. She is laughing up a storm and talking a lot, and I wish I knew what she was saying! Greg is convinced that she was saying "I love you" to us the other night. I'm pretty sure she was saying "oooh oooh ahh," but I pretended that I believed she was saying it too, just to humor him.
Even though I haven't posted in awhile, I am still doing lots of cooking. I've been cooking a lot of my old favorites and a couple of new things too. This ice cream is a new favorite in our house. I made it for the first time when Greg's parents came to visit in May. I've made it a couple times since then and I will most likely make it again very soon. Since blueberries are in season they taste wonderful and they aren't too expensive. You'll love the sweetness of the blueberry and the richness of the dark chocolate in this delicious summer-time treat. Enjoy!
Recipe for Blueberry Ice Cream with Dark ChocolateINGREDIENTS:
4 ounce bar of semisweet chocolate, such as Ghirardelli
1 pint of fresh blueberries
1 cup plus 1 Tbsp. of granulated sugar
1/16 tsp. of salt
1 1/4 cup of whole milk
1 3/4 cup heavy whipping cream
2 tsp. of freshly squeezed lemon juice
Break the chocolate up into squares and put into the bowl of a food processor fitted with a metal blade. Pulse until chocolate is chopped into desired sized pieces (not too finely so that it is a powder, but not too chunky). Put chocolate into a sealed container and set aside.
Put the blueberries, sugar, and salt into a medium saucepan and set over medium-high heat. Cook, stirring almost constantly, until the sugar dissolves. Then reduce the heat to low and allow the mixture to simmer for 10 minutes. Remove the saucepan from heat and allow it to cool for about 30 minutes.
Put the milk and cream into a large metal bowl. Add in the cooled blueberry mixture and stir well. Cover the bowl and put into the fridge for at least 4 hours or put into the freezer for 30 minutes. After chilling, stir the lemon juice into the ice cream mixture. Make the ice cream according to ice cream maker manufacturer directions. Add in the dark chocolate pieces about 5 minutes before the ice cream is done. For soft ice cream, serve immediately. Put into a sealed container and store in the freezer for a couple hours before serving for harder ice cream.
Recipe makes approximately 8 servings.
Recipe Adapted from: Driscoll's