Iced Blueberries In Sweet Cream Recipes

Steps:

• We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
• While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
• Pour the cooled sweet cream over the frozen berries to serve.

Steps:

• Tip the blueberries into a pan with the sugar, vinegar and 1 tbsp water. Heat very gently for 1-2 mins until the berries soften, but don't burst. Set aside until ready to serve. Spoon over the ice cream and eat with crisp biscuits.

Steps:

• Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
• Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
• Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

Steps:

• In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
• Reduce heat to medium-low and simmer for 1 minute.
• Remove from heat and allow to stand for 30 minutes.
• Transfer blueberry mixture to food processor and process till smooth, 1 minute.
• Strain through a fine mesh sieve into a bowl.
• Cover and refrigerate about 3 hours to 24 hours, until well chilled.
• Add cream and lemon juice to blueberry puree and stir to combine.
• Transfer mixture to an ice cream machine and process according to manufacturer's directions.
• Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
• NOTE: Using Frozen Blueberries.
• Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.

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!