Blueberry Fig Ice Cream
Author Notes: I was actually thinking about making an ice cream pie with a ginger snap crust, but I don't think that will quality for the autumn pie contest. In any case I had some cream I needed to use up before my travels later this week. And I was using up buttermilk. In the fridge I also had almost a pint of a preserve I had made without canning. The preserve recipe follows Christine Ferber's Blueberry-Lemon jam from "Mes Confitures" with half the sugar. Before I forget what I did, I thought I would write this recipe down. Already the measurements are approximate. You do have to be pretty brave to be a tester in my home, since I do easily forget what I put in a particular recipe. This recipe yielded a very airy, creamy ice cream which I hope ages well. —Sagegreen
Serves: 3 1/2 pints
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3/4
pint of homemade preserve with blueberry, black mission fig, pluot, ginger and lemon
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16
ounces heavy cream
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8
ounces buttermilk
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8
ounces blueberry or pumpkin ale
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3/4
cup organic cane sugar
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1
teaspoon chopped French lavender leaves
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French lavender sprigs for garnish
- Pour all the ingredients in an ice cream maker and process for 20 minutes. Freeze. Garnish with a sprig of French lavender.
More Great Recipes:
Fruit|Dessert|Gluten-Free|Summer|Ice Cream/Frozen Desserts
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Meg is a trusted home cook.
I'm getting my first ice cream maker this weekend for my birthday (how did I know it would be the perfect gift?)
My first ice cream was going to be a Burnt Caramel Orange Ice Cream from Walking on Walnuts (can find on line through Jellyroll Press) but now I'm also going to get the preserve book and start working on this recipe-- busy week ahead!
Happy Birthday! Thanks. I just got my attachment late this summer and love it! I think if you want to use preserves in ice cream, since you don't need to can them, you can get away with less sugar. I like the way the ale added a lightness to this. It is holding up well in the freezer this week, just needing a little time to soften before enjoying.
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