Not only is the color vivid, so is the taste.
“Blueberry Ice Cream” sounds so matter of fact. But it’s quite special.
This is an ice cream in which the berry flavor soars spectacularly.
The sweet yet slightly tart jammy berries are intense, but softened ever so slightly by the lush cream. The quarter cup of lemon juice doesn’t make it acidic at all, but adds just an extra note of brightness at the finish.
This recipe is from “The Essential New York Times Cookbook” Cookbook” (W.W. Norton & Company), of which I received a review copy when it was first published four years ago. It was written and compiled by long-time New York Times food writer Amanda Hesser, who also co-founded food52.com. Included in this weighty volume are more than 1,000 of the paper’s best and most beloved recipes.
This blueberry ice cream recipe was first published in 1988. One spoonful is all it takes to understand why it’s been a classic ever since.
Blueberry Ice Cream
(Makes about 1 quart)
1 pint blueberries
3/4 cup sugar
3/4 cup water
1/4 cup fresh lemon juice
1 cup heavy cream
Heat blueberries in a heavy saucepan, stirring occasionally, until they break down and yield their juice, 10 to 15 minutes.
Meanwhile, dissolve the sugar in the water in another pan and simmer over low heat for 10 to 15 minutes, or until you have a thin syrup. Cool.
Puree the blueberries in a food processor. Transfer to a bowl and add the lemon juice. Mix in the cooled syrup. Add the cream and mix well. Chill overnight.
The next day, pour the blueberry mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream in a container and freeze until ready to serve.
From “The Essential New York Times Cook Book” (W.W. Norton & Co.) by Amanda Hesser
More Blueberry Recipes to Try: Blueberry Coffee Cake
And: Peach Blueberry Cake