Blueberry ice cream report

[redbird]

Yesterday's blueberry ice cream did freeze properly once moved from the ice cream maker to the freezer. I had some this afternoon.

The ice cream is blueberry flavored, and it is worth eating. However, it's milder than I'd hoped: I'm guessing this is from straining out the skins. I may need to look up a recipe that does use at least part of the skin, perhaps by steeping the berries in heated milk or cream. (It's also very pale instead of bright blue, but that's not a problem.) I suspect that there's not quite as much air in it as usual, again because it went into the freezer closer to a liquid than the usual thick slush I've gotten on previous batches of ice cream in other flavors. This is the first ice cream I've made with fruit pulp, rather than citrus or spices (cinnamon, vanilla, ginger); I'm not sure where the chocolate experiments fit on that axis, but they didn't really satisfy me in any case.

Comments

[perigee.livejournal.com]

Also don't forget that cold things tend to have less intense flavors because they're cold.

[redbird]

True, but that would apply to all the flavors I've been making; then again, lemon, vanilla, cinnamon are more intense than blueberry.

[pariyal.livejournal.com]

Ooh, ginger ice recipe, please?

(I've made melon and ginger sherbet, but that had the melon as substance)

[redbird]

Ginger was simple, but did involve infusing the ginger root in the milk. Here's my write-up. No "substance" in that sense: the texture is similar to that of vanilla, or would be if not for the bits of candied ginger that go in near the end.

[pariyal.livejournal.com]

Thanks, saved! I don't have time to try it before we go on holiday (day after tomorrow) but I certainly will when we're back.

[barberio.livejournal.com]

You really do need to keep the flesh of the blueberries, since blueberry juice is moderatly weak.

Comfortably the best blueberry ice cream is made by G&Ds in Oxford. (Had some this weekend when taking a friend to visit there.) However they make it, it still has traces of blueberry flesh in the ice cream.

It may be that you need to seive the blueberries into a finer pulp and gently heat it with milk, or even make blueberry jam then use that as the ingrediant in the ice cream. (Replacing any sugar in the mix)

[redbird]

The flesh of the blueberries stayed in.

I've never been to G&D's (or to Oxford at all), but Toscanini's in Cambridge, Mass., does a fine blueberry ice cream. I doubt I'll get there in season this year, though.