Fresh Blueberry Ice Cream
I have been listening to Food 52's podcast every week called Burnt Toast (which is quite entertaining by the way) and last week they talked about cookbooks. They discussed what makes one good or bad and about the cook-ability of the book itself. This then led me to look through one of my wedding present cookbooks, the Chelsea Market Cookbook. I haven't made anything from it yet and thumbed through it until I found something perfect for my mood. Blueberry ice cream ! Yes, spring seems as if it has finally found its way to Philadelphia and it is long past due. This particular recipe is the traditional egg yolk custard based one. You puree, then cook down the blueberries, make the ice cream, combine the two, strain through a sieve, cool down, and put into your ice cream maker. I took some photos of the process (with the hubbie's help for some) and thought it turned out pretty darn delicious. It basically tastes like blueberry pie in extra creamy ice cream form, definitely a recipe worth using again (as well as tweaking with other fresh fruit).