I am certain that The Sequel is one part ice cream and one part black bean burgers. My “push present,” in fact, was an ice cream cone charm for my charm bracelet when I delivered him, and a cupcake when I delivered Boogie. In other news, local woman complains about how hard it is to lose the baby weight after eating her way through the greater St. Louis area.
Ice cream isn’t often my go-to sweet – it is far too difficult to eat locked in the pantry while your children run feral. But yesterday I had a hankering, so I made this for you:
Blueberry Pie Ice Cream
(makes about 5 cups, or 10 1/2 cup servings)
You’ll Need This
1½ cups fresh blueberries, rinsed and inspected for stems
2/3 cup whole milk
1½ cups heavy cream
2/3 cup granulated sugar
1½ teaspoons pure vanilla extract
pinch of table salt
3 full graham cracker sheets, crushed
You’ll Do This
- Place the blueberries in a food process or blender and pulse until chopped. Put in a bowl and set to the side.
- In a medium sized bowl combine milk, sugar, and salt and use a hand mixer on low to blend until sugar is dissolved. Continue using the hand mixer and slowly add the heavy cream and vanilla, then add the blueberries and mix just until combined. (Be careful not to pulverize the blueberries, but you do want a little blue tint to the mixture.)
- Cover that boy and place it in the fridge for two hours, or even over night.
- Here’s the tricky part:
- If you have an ice cream maker, pour the mixture in and let it ride for ten minutes. Stop the machine, add the graham crackers, then let it mix for another five minutes.
- If you don’t have an ice cream maker, make sure you’ve left your mixture in the fridge overnight and then fold in the graham cracker bits.
- Put your ice cream in a covered container and put it in the freezer for 2-3 more hours before serving.