Last summer my mom stopped by my house with a present for me. When I opened it, no lie, I screamed and jumped up and down like a 5 year old on Christmas….seriously you would think she gave me a new car. Anyone else envisioning Oprah yelling “and you get a car, you get a car, you get a car!!” No? Ok, just me then…
So it wasn’t a car, but something almost as good – an ice cream maker!
I know, I know, it doesn’t take much to get me excited, but I had been wanting one forever. The Mr. swore if I bought one it would sit in the pantry unused right next to the juicer he just “had to have”. Boy, did I prove him wrong! I made a new batch of ice cream weekly last summer (which is how often I needed to make one, to keep up with his ice cream consumption!)
I have had the best time dreaming up flavors, some major fails (warning graham crackers crumble into a zillion tiny crumbs if you over mix your ice cream and it ends up tasting like someone threw sand in there) and some successes. Like this Blueberry Almond Streusel Ice Cream.
Yum! If you love, blueberry pie, blueberry coffee cake or really blueberry anything, you should try this ice cream. It’s a bit like my Blueberry Granola Muffins, but in ice cream form. It is so fresh tasting with the blueberries, and the crunch of the almond granola really makes it delicious. I make all my ice cream with skim milk, because it’s a little healthier, but also it gives it a bit of an icier, lighter consistency rather than it being super heavy and rich.
Yum! I’m thinking I need to do an Ice Cream Flavor of the Week post every week! Who’s with me? C’mon, we can all gain 10 lbs together?
Sharing at Crafty Scrappy Happy
- BLUEBERRY SAUCE
- ½ pint blueberries
- 2 tbs orange juice
- ¼ cups brown sugar
- ¼ cups brown sugar
- 2 tbs melted butter
- ¼ cups rolled oats
- ¼ cups slivered almonds
- ICE CREAM
- 2 cups skim milk
- 2 cups heavy cream
- 1 cup sugar
- ½ tsp salt
- 1 tsp vanilla
- ½ tsp almond extract
- For the Blueberry Sauce: In a sauce pan, bring to a boil over med-high heat blueberries, sugar and orange juice. Cook down until thickened about 10 minutes. Refrigerate until completely cooled.
- For Granola: Mix melted butter and sugar. Coat the almonds and oatmeal with the sugar mixture, toast in oven at 400 for 3-5 minutes until toasted. Let cool completely, break apart.
- For Ice Cream: Mix the cream, milk, sugar, salt, vanilla and almond extract. Pour in your chilled ice cream maker according to the manufacturers directions. Once the ice cream is almost done, swirl in the chilled blueberry sauce and ½ the granola mixture. Keep the other half of the granola for garnish.
- NOTE -Make sure your blueberry sauce is chilled before adding it to your ice cream mixture or it will melt the ice cream.