BLUEBERRY CARDAMOM ICE CREAM FROM ICELAND

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Blueberry Cardamom Ice Cream from Iceland image

If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.

Provided by WiGal

Categories     Frozen Desserts

Time 40m

Yield 2 quarts, 8-10 serving(s)

Number Of Ingredients 6

2 cups blueberries
1 tablespoon water
2/3 cup sugar
1/4-1/2 teaspoon ground cardamom
2 cups heavy cream
1 cup milk

Steps:

  • In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves -about 5-10 minutes.
  • Chill completely in an ice bath or overnight.
  • When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
  • Add the blueberry mixture to an ice cream maker with the cream and milk.
  • Churn according to the manufacturer's instructions.
  • Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.

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