I finally broke down and bought an ice cream maker… A real turbine. No more canister that takes up half of my freezer. You may or may not have heard me rant and rave about the poor quality ice cream found in French grocery stores. Easy access to good ice cream seems like a given in the US. Don’t get me wrong – there’s bad ice cream in the US. Plenty. But I could always find something that was pretty good.

Here, I went through them, always with their super long ingredient lists. Buying ice cream became a rather depressing task. Gummy, super-sweet, artificial flavors that seem to mock you… Sigh.


Taking things into my own hands has created a new set of problems, but ones that I can deal with… finding good recipes that freeze well, not too hard, not too soft, not too sweet. This one was creamy, tasty, and everything you could want from blueberries and cream!


The only Russian cigarette cookies that we could find at the grocery store were vile and tasted like plastic, so I made those from scratch as well, much to the dismay of my scorched fingertips that rolled each cookie hot out of the oven. But it was worth it! The recipe needs some fine-tuning before I share, but above you can see the prettiest ones.


Take a peak at my mess and my shiny new machine!

During the summer, if you’re lucky, you might spot a blueberry stand at the market. When we see them we always buy at least a kilo. You really can’t go overboard with fresh blueberries

recipe for blueberries and cream ice cream

This is from a Williams-Sonoma ice cream book.

  • 2 cups fresh or frozen blueberries (250 g)
  • 3/4 cup water (180 ml)
  • 1 cup sugar (250 g)
  • 1 cup heavy (double) cream (250 ml)
  • 1 tbsp fresh lemon juice

Combine blueberries, water and sugar in saucepan. Bring to a boil stirring occasionally to help dissolve the sugar. Reduce heat to medium and simmer for 1 minute. Remove from heat and let stand for 30 minutes to steep.

Transfer to a food processor and blend for 1 minute or until smooth. Strain through a fine mesh sieve into a bowl. Cover and refrigerate 3 to 24 hours.

Add the cream and lemon juice and stir to combine. Pour into your ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a freezer container and store in your freezer.

Writing about this ice cream is making me hungry!


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