Blueberry Ripple Ice Cream

While most of our blueberries are hand-picked for Depot Street Farmer’s Market, the ones that are too small for our customers are chosen for a different destination. Berry-studded lemon muffins, blueberry orange cakes, cinnamon blueberry jams, and blueberry swirl ice cream are but a few of our family’s favorite berry harvest recipes.

We first came upon this recipe from Sally Vargas’ cookbook, and we’ve been smacking our lips ever since we churned the ingredients into a lusciously creamy, delicately sweet, blueberry-rippled frozen treat.

See the recipe below and give it a try!

INGREDIENTS:

[Blueberry Ripple]

1 C. fresh blueberries

1 Tbsp lemon juice

!/4 C. granulated sugar

¼ C. lite corn syrup

[Ice Cream]

1 C. plus 2 Tbsp cold whole milk

2 tsp tapioca starch

3 C. heavy cream

½ C. granulated sugar

¼ C. lite corn syrup

2 tsp vanilla extract

DIRECTIONS:

1) In a saucepan, combine all ripple ingredients and bring to a boil. Simmer for 10 minutes until it resembles a jam-like texture, then set aside to cool.

2) In a small bowl, dissolve the tapioca flour in the 2 tablespoons of milk

3) In a heavy saucepan over medium heat, bring the remaining cup of milk, cream, sugar, corn syrup, and salt to a simmer until sugar dissolves completely.

4) Remover the pan from the heat, and once it is warm (not hot) whisk in the tapioca mixture.

5) Pour mixture into a container and rest in the freezer until cool.

6) Pour the mixture into an ice cream maker and churn per the directions of your machine.

7) When it is at the desired texture, spoon into a loaf pan and swirl the homemade blueberry jam until it creates a ripple effect.

Serve on its own or with a crushed up graham cracker for added delightfulness, and enjoy!