Category Archives: ice cream

My Favorite Blueberry Recipes

Celebrate Summer with some of the best blueberry recipes!!

From by the bay , wishing you blue food memories!

Maryann

Blueberry Merlot Sauce with Vanilla Gelato

2 cups fresh blueberries
1 cup Merlot
½ cup light brown sugar
1 tablespoon cornstarch
½ teaspoon vanilla

Directions

Combine all ingredients in a medium sauce pan. Simmer for 20 minutes stirring occasionally. Cool and place in a container. Keep in refrigerator until ready to use.
Serve as a topping to vanilla gelato.

Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

4 ears fresh young corn, shucked
2 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 1/2 teaspoons xanthan gum
1 cup whole fresh blueberries
1/4 cup sugar

Directions

Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.

Blueberry Boy Bait
From Smitten Kitchen , which adapted it from the Cook’s Illustrated version, which was adapted from the original

Serves 12, generously

2 cups (250 grams) plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks, 8 ounces or 225 grams), softened
3/4 cup (145 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
3 large eggs
1 cup (235 ml) whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup (about 85 grams) blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup (about 85 grams) blueberries, fresh or frozen (do not defrost)
1/4 cup (50 grams) granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Buttermilk Blueberry Muffins

Makes 12 muffins

1 1/2 cups all purpose flour

1/4 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon lemon zest

4 tablespoons melted butter

3/4 cup buttermilk

1 egg

3/4 cup fresh blueberries

Directions

Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, sugar, salt, baking powder, baking soda and lemon zest. Add melted butter and stir. Add the egg to the buttermilk , mix and pour into the flour mixture and combine.Add blueberries and then fill each muffin liner about 3/4 filled. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

Pan Fried Veal with Spinach, Blueberries and Hazelnuts

Serves 4

1 1/2 pounds veal scallopini

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 cup chicken broth

4 tablespoons unsalted butter

2 tablespoons whole hazelnuts

2 tablespoons Panko bread crumbs

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

1 garlic clove, chopped

1/4 teaspoon red chili flakes

2 tablespoons fresh blueberries

1 pound steamed fresh spinach

Directions

Toast hazelnuts and breadcrumbs on a baking sheet in a 400F oven for 2-3 minutes. Take toasted nuts and bread crumbs along with garlic, 1 teaspoon salt and red chili flakes and process into coarse crumbs. Place in a bowl and add 2 tablespoons olive oil, mix and place to the side. Flatten each scallopini between plastic wrap with a rolling pin until even. Coat veal with oil and season with salt and pepper. Heat a medium frying pan and saute veal 2 minutes per side until browned. Place on a platter and cover with foil. In the same frying pan add the stock , balsamic vinegar and bring to boil and reduce for 2 minutes. Whisk butter in pieces into the sauce. Remove from heat and add blueberries. Divide spinach between four plates with veal on top. Spoon sauce on top of veal. Sprinkle top of veal with the hazelnut mixture and serve immediately,

Sweet Corn and Blueberry Ice Cream

Trying to make the most of this season’s fresh corn, lead me down the path of making corn into a dessert. Summer’s sweet corn makes a wonderful ice cream especially paired with another summer favorite blueberries. I use both the cut kernels and the cobs with milk, sugar and cream to create this delicious creamy ice cream, mixed and topped with blueberry compote. When you taste the ice cream, it taste familiar and sweet. The taste of corn is subtle and rich. It’s a perfect summer treat!

From by the bay,wishing you summer sweet corn memories!

Maryann

Sweet Corn and Blueberry Ice Cream

Makes about 1 quart

Ingredients

4 ears fresh young corn, shucked
2 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 1/2 teaspoons xanthan gum
1 cup whole fresh blueberries
1/4 cup sugar

Directions

Concord Grape Ice Cream

When I start to think about fall and september will do that to you, I often remember picking Concord grapes on my grandparents weekend farm. I loved the scent and color of these deep purple grapes. Concord grapes are not easy to find. They originated in the 1800’s in Concord Massachusetts. Today, these grapes are primarily found in New York, Massachusetts and the Pacific Northwest. I find them briefly in the farmer’s markets or a few specialty stores. Almost every knows this grape from Concord Grape Jelly, but I have found not many people buy these grapes fresh. I think it’s the fact that the grapes are loaded with seeds, but the delicious grape flavor is worth the trouble with the seeds.

Concord Grape Ice Cream
Makes approximately 1 1/2 quarts

Ingredients
2 pounds Concord Grapes, stemmed
1 cup whole milk
2 cups heavy cream
3/4 cup superfine granulated sugar
pinch fine sea salt
optional: Concord Grape Jelly

Equipment: ice cream maker

Directions
Puree half the grapes in a food processor until smooth. Take a medium bowl and place over it a fine sieve, pressing the mixture into the mesh with the back of a spoon. Discard the solids remaining in the sieve. Repeat process with the remaining grapes. You should have approximately 1 1/2 cups grape juice. In a medium sauce pan place the milk, cream, sugar and salt. Heat and stir until the sugar is dissolve. Pour into bowl with the grape juice and blend. Cover with plastic wrap and chill in the refrigerator for at least 4 hours. Freeze in an ice cream maker according to directions and then place in an airtight container and put into the freezer to firm up for at least 3 hours. Serve plain or melt a few tablespoons of concord grape jelly in the mircowave for 30 seconds. The jelly will turn into a syrup you can then spoon over the ice cream. Serve along with peanut butter shortbread.

Peanut Butter Shortbread
Makes 36 small cookies

Ingredients
8 tablespoons softened unsalted butter ( 1 stick)
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla
1 1 /4 cup all purpose flour
1/2 teaspoon fine sea salt
1/3 cup smooth peanut butter

Directions
Using the paddle attachment of an electric mixer, beat the butter,sugar, vanilla and salt until creamy and light, about 2 minutes. Place mixer on low speed and add the flour. Once combined add the peanut butter and blend well. Remove from the bowl and divide the dough into two and place onto two sheets of plastic wrap. Shape each into a log about 3/4 inch thick. Wrap into the plastic and place into the refrigerator to chill for 2 hours. To bake, preheat oven to 350 degrees F. Unwrap logs and slice into 1/4 inch rounds using a serrated knife. Arrange slices onto a baking sheet about an inch apart. Bake for 10 to 15 minutes until light brown at the edges. Cool baking sheets for a minute and then transfer cookies to rack to cool completely.

Irish Coffee and Chocolate Chip Gelato

I think every holiday is a great excuse for a little celebration! I love finding reasons for a little decorating and some holiday theme cooking. St Patrick’s Day is no exception. So when I sat down to think of an Irish twist to one of my regular recipes, I came up with this Irish Coffee gelato . It just took some instant expresso and irish whiskey to transform one of my gelato recipes. Once you try this gelato you’ll want every day to be St. Patrick’s Day, as for me, I won’t be waiting for St. Patrick’s Day to make this recipe again! Enjoy!

From By the Bay , wishing found Irish food memories!

Maryann

Irish Coffee and Chocolate Chip Gelato

Makes 1 quart

Ingredients

2 cups whole milk

4 tablespoons instant espresso coffee

3/4 cup sugar

5 large egg yolks

pinch of kosher salt

1/2 cup heavy cream

3 tablespoons irish whiskey

4 ounces bittersweet chocolate, chopped

2 teaspoons vegetable oil

Directions

Place in a saucepan milk and instant espresso coffee. Bring milk to a simmer, whisking to dissolve the coffee powder. In another bowl whisk sugar, egg yolks and salt together and keep to the side. Gradually add a little milk to the egg mixture whisking the mixture to temper the eggs . Continue to slowly add the milk. Make sure to do this step slowly, so not to scramble the eggs. Once you have added the milk to the eggs, return the mixture to the saucepan on medium heat until the mixture thickens into a custard. The custard will coat the back of the spoon, and the temperature will be between 170 to 175 degrees F. This will take about 5 minutes. Strain the mixture through a fine mesh sieve into a bowl. Add the heavy cream and whiskey and stir. Chill in the refrigerator for 4 hours. To make gelato, place chilled custard into an ice cream maker according to manufacturer’s instructions. When the mixture starts to thicken, melt chocolate in a bowl with the oil using the microwave, do in 30 seconds intervals stirring in between until melted., this will take 2 to 3 times. Cool slightly and pour chocolate into gelato while churning. The chocolate will become chips as it continues to churn. Once completed place into an air tight plastic container and keep in the freezer until ready to serve.

Recipe for Dreamy Limoncello Ice Cream and More

My early years were spent growing up in Glendale, Queens. The streets were all two story brownstones. These homes were filled with families many with young children. Each day in the summer as it turned to dusk you would hear the bells of the ice cream truck and see kids pouring out on to the street, waiting impatiently in line to order their daily ice cream. It was the perfect end to a day filled with playing games outside or splashing around those small kiddie pools, At that young age ice cream never tasted better. Well, kids grow up and tastes become more selective. I never had the desire to make ice cream, thinking it was a lot of work , until I discovered Nigella Lawson’s recipe for no churn ice cream in her book “Forever Summer”. It tasted terrific and was just too easy. It’s a cross between having dessert and a cocktail. I created my own version, reminding me of how meals ended while visiting Capri, Italy. At the end of each meal , you would be served an ice cold shot of Limoncello. Limoncello is a digestive make from the peel of Sorrento lemons. It is both sweet and tart without being bitter. It became the perfect base for this adapted no churn ice cream. You’ll love eating this dreamy, pillowy dessert! From by the bay wishing you dreamy food memories! Maryann

Maryann Kraker

Recipe for Dreamy Limoncello Ice Cream Serves Six:

1/2 cup fresh lemon juice

1 teaspoon lemon zest

5 tablespoons Limoncello liquor

1 1/4 cup powdered confectioner’s sugar

2 cups heavy cream

Directions:

Pour lemon juice and Limoncello into sugar and dissolve. Add cream and whip until thick but not too stiff. Spoon whipped cream into and airtight container. Place in the freezer for at least 6 hours or overnight. Serve as is or with a little Limoncello poured over the ice cream.Here are some dreamy variations from the recipe above:

Dreamy Apricot Crunch Replace 1/2 cup lemon juice with apricot juice and skip the lemon zest. Replace limoncello with 3 tablespoons Amaretto Liquor and 3 tablespoons crushed amaretti cookies.

Dreamy Chocolate Replace 1/2 cup lemon juice with 1/2 cup unsweetened cocoa powder, replace the lemon zest with one teaspoon vanilla and replace the limoncello with 5 tablespoons chocolate liquor. Add some chocolate shavings to the top when serving.

Eating this ice cream brings back the happy memories of those wonderful “Ice Cream Nights”!

entertaining by the bay

casual cooking and living

Category Archives: ice cream

My Favorite Blueberry Recipes

Sweet Corn and Blueberry Ice Cream

Irish Coffee and Chocolate Chip Gelato