Blueberry Swirl Ice Cream Recipes

Steps:

• In medium saucepan, combine blueberries, 1/2 cup sugar, 1 teaspoon of the orange peel, orange juice, and salt. Bring to boiling, stirring and mashing berries with fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup of the mixture.
• Transfer remaining mixture to food processor or blender. Cover and process or blend until nearly smooth. Press mixture through fine-mesh sieve into medium bowl; discard solids. Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl. Cover and chill for 4 to 24 hours.
• Meanwhile, in large saucepan, combine 1- 1/2 cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan. Cook and stir just until boiling. Remove from heat. Stir in vanilla and cinnamon. Cool slightly. Cover surface with plastic wrap and chill for 4 to 24 hours.
• In chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl). Gently fold into chilled mixture.
• Transfer to freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Fold in blueberry mixture, remaining orange peel, and, if desired, nuts just until swirled. If desired, ripen about 4 hours.

Steps:

• Remove the corn kernels from the cob with a knife. Then, carefully break the cobs in half with your hands.
• Place the corn kernels in a food processor. Pulse several times until coarsely chopped.
• Add the chopped kernels, cobs, 1½ cups (360 ml) of cream, and the salt to a large saucepan. Stir to ensure the ingredients are well combined. Cover and cook over low heat for 20 minutes.
• Remove the cream and corn mixture from the heat and chill in the refrigerator for at least 2 hours.
• Combine the blueberries, sugar, and lemon juice in a medium bowl. Let sit at room temperature for 10 minutes, or until the berries appear juicy and vibrant, stirring occasionally.
• Transfer the berry mixture to a food processor or blender and puree. Set aside.
• Remove the corn cobs from the chilled cream mixture. Pour the remaining corn cream through a sieve into a large bowl. Use the back of a spoon or spatula to press the solids to extract any remaining liquid.
• Add the remaining heavy cream. Using an electric hand mixer, whip the cream mixture until soft peaks form. Fold in the condensed milk with a rubber spatula.
• Pour half of the cream mixture into a 9x5-inch (23x13-cm) loaf pan. Top with half of the blueberry puree and use a knife to swirl it into the cream.
• Top with the remaining cream and puree, then swirl the puree with a knife again.
• Freeze for 3-4 hours before serving. If the ice cream is too solid to scoop, let sit at room temperature for 10-15 minutes before scooping.
• Enjoy!

Steps:

• In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, 30 minutes.
• In a medium bowl, whisk together 1/2 cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making 5 or 6 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, about 6 hours (or up to 2 weeks).

Steps:

• Make lemon ice cream:
• Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
• Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
• Make blueberry compote:
• Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
• Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
• Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
• Make sandwich layers while compote chills:
• Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
• Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
• Assemble sandwiches:
• Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
• Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.