There is nothing like homemade ice cream. Am I right? Sure, there are several different ice cream companies that make quite the delicious treat but you can’t beat making it from scratch. I have never met another person who loved homemade ice cream more than my papa, George. Every year for his birthday, my grandma would lug out the huge ice cream maker, you know, the one that took about two bags of ice to fill, and she would make a mean batch of creamy frozen goodness. Vanilla was papa’s favorite, so that is usually what she would make, but occasionally she would change it up and serve chocolate, peach, strawberry, cherry, or whatever she might have laying around.
I loved those days and have fond memories helping my grandmother make the ice cream, you see, I was her official dish cleaner; which really meant that I would eat all the ice cream left-over on the spoons, paddle attachment, and inside the container. I can still taste and smell that ice cream even now (mouth watering) and I am thankful for those traditions in my family that have made lasting memories for me to pass down to my children.
Since his passing, July 24th has become the day we have adopted as ‘homemade ice cream day’ in our family, making my papa’s birthday a day where we remember his life and enjoy his favorite sweet treat. This tradition has become a special way to remember the countless family gatherings, pool parties, and fond memories from the past.
This year I had fun with the ice cream flavor and decided to make this sweet and tangy blueberry ice cream. It’s sooo good and I bet your not going to believe what’s in it … balsamic vinegar! You have to trust me on this one, if your taste-buds like a little tang, your going to need to get your ice cream maker out in a hurry. The ice cream was a great success, and I’m sure papa would have liked it too – but he would probably say that vanilla was still his favorite.
tangy blueberry ice cream
Prep time: 30 minutes / Freeze time: at least 4 hours / Serves 6
3 1/3 cups fresh blueberries
2 1/2 cups heavy cream
1/4 cup balsamic vinegar
1 cup granulated sugar
fresh mint for garnish, optional
- In a medium size sauce pan, cook blueberries, vinegar, and sugar together on medium heat. Allow mixture to boil until blueberries soften and mixture thickens, stirring occasionally.
- Remove from heat and allow mixture to cool for about 10 minutes.
- Once mixture has cooled, carefully pour into a blender, add in heavy cream and blend until combined.
- Pour mixture into a mixing bowl and place in the refrigerator until completely cooled.
- Once cooled completely, pour mixture into your ice cream maker and follow directions as specified per the manufacturer.
- When your ice cream has begun to set in the machine, pour contents into a freezer-safe container.
- Cover container with an airtight lid and freeze at least 4 hours, preferably overnight.
- Serve with a garnish of mint or continue to freeze for later use.
Recipe adapted from Sunday Suppers, Karen Mordechai, Blueberry and Balsamic Ice Cream, p.227