Homemade Blueberry Waffle Cone Ice Cream

blueberry-ice-cream-recipe

I’ve been thinking about making some homemade ice cream for an entire week now. A week of thinking about a particular food is torture to the tongue! Since I was sick with pesky gallbladder problems last year, I had no desire for any kind of food. Hence, it’s been two years since I last had my ice cream maker put to good use. That’s two years too long in my book! A friend called me this morning and said, I’m bringing my baby over in two hours. My first thought was about the heat, but then again it seemed like the perfect excuse to make ice cream with the blueberries I picked not too long ago! That’s how I developed my Blueberry Waffle Cone Ice Cream.

waffle-ice-cream

I first had blueberry ice cream a few years ago on a trip back home to Oklahoma. It was deliciously creamy and light with walnuts added to it. I loved it because even though it was ice cream, it contained fruit and Omega-3’s. That meant it was healthy and I could eat more, right?! That’s what I tell myself anyway. Fast forward to when I was making my ice cream… I wanted to see what pieces of chopped up waffle cone would add to the ice cream. I am so glad I added the waffle cone to the ice cream! When the blueberries aren’t bursting on your tongue, the sweet, crunchy waffle cone demands to be noticed and thanked for its role.  Obviously if you want the “healthier” route, you can still go with just about any nut (pistachios, almonds, walnuts, and pecans make good choices). But if you are looking for a deliciously creamy and sweet ice cream, add the waffle cones.

An hour after my friend arrived we were able to enjoy the blueberry waffle cone ice cream. Judging by the blueberry ice cream on her little one’s face, I would say she loved it! Please give this recipe a try. There are several steps, but there is NOTHING as rewarding as homemade ice cream! When you make this, let me know what you decide to add. I’m always looking for new things to try.

Yields: 2 quarts (5-6 servings)

Cook + Passive time: 2 hours

Ingredients:

2 cups fresh blueberries

1 tbsp lemon juice

1/2 cup plus 1 tbsp sugar

4 egg yolks

2 cups 2% milk

1 cup heavy cream

1/4 tsp salt

1/2 tsp vanilla extract

1 1/2 cup chopped waffle cone

** Read your ice cream maker instructions thoroughly before starting the recipe as many require the container to be frozen hours beforehand!

Combine blueberry, – lemon juice, and 1 tbsp sugar in a small saucepan on medium heat. Stir for 7-10 minutes or until berries begin to burst and the mixture forms a berry syrup. Remove the syrup from the stove and let it cool.

blueberry-syrup

In a medium mixing bowl, whisk egg yolks and 1/4 cup sugar.

ice-cream-whisk-eggs

In a medium-sized saucepan, heat milk, cream, salt, and remaining sugar for 5 minutes until it’s hot, but not boiling. Remove it from the heat and slowly whisk it in with the egg mixture. Then place all of that mixture back in the saucepan and stir with a wooden spoon constantly on medium heat for 8 minutes or until the mixture coats the back of the wooden spoon. Poor that mixture through a strainer, but make sure there is a bowl to catch the liquid below the strainer. The resulting mixture will be a thin, off-white color.

ice-cream-egg-yolk-mix

Next, you want to place a bunch of ice in a bowl slightly larger than the one holding the mixture above. Then place the bowl with the mixture atop the larger bowl filled with ice and freeze for 20-30 minutes. This process will quickly cool the liquid. After 20-30 minutes have passed, take the mixture out of the freezer and incorporate the vanilla and blueberry syrup. Your mixture will start to look like blueberry soup. Don’t freak out! That is a good thing! That means it is ready for your ice cream maker. Follow the manufacturer instructions for your ice cream maker. Incorporate your nuts or waffle cone pieces in the last 5 minutes of ice cream mixing.

Freeze at least 1 hour before serving if you can wait that long. If not, I don’t blame you. I didn’t either and it was still amazing!!

homemade-blueberry-waffle-cone-ice-cream

 

 

 

 

 

 

Bradley’s Curbside Creamery

eaticecreamfirstI am so glad Spring is right around the corner. This years Winter was pretty icy here in Nashville. With the warmer weather comes one of my favorite things: ice cream! Like many things in life, not all ice creams are created equal. The generic boxed ice cream that leaves a gritty flavor in your mouth may be great for kids’ parties, but when you want great quality with exciting flavors, consider Bradley’s Curbside Creamery. Bradley’s Curbside Creamery and its sister company “Hit and Miss Ice Cream” use only real fruit and other natural ingredients to create a one of a kind ice cream experience.

Master Creamer, Bradley Freeman is constantly cultivating ice cream based on classic desserts, as well as creating unique flavors for the foodie adventurers. For instance, today Bradley’s is advertising a Hot Chocolate Cobbler a la mode. I don’t know about you, but that sounds enticing!  I visited Bradley’s this past weekend at Elmington Park off of West End. Elmington Park is a great place to picnic on a beautiful afternoon. Every Saturday and Sunday, food trucks line up there around lunch time to serve up food to the community. With a motto like, “Eat dessert first”, it’s hard not to obey! I did as I was directed, and boy, was I happy I did!

bradleyscurbsidecreamerymenu

I took a look at the menu and decided I needed to try the award-winning ice cream float, “White Trash”.  With a funny name and award to tote, how could I resist?! I started off by tasting the orange dreamsicle to get an idea of what it tasted like before the glorious concoction was born. The orange dreamsicle was light and creamy. There was no heaviness or gritty undertones. It was everything you would want on a sunny, warm afternoon. It took me back to my childhood days of chasing after the ice cream truck in our neighborhood. The White Trash float was a party in a cup! It represents everything fun, wacky, and unexpectedly good in life.  Bradley told me the inspiration for the float came from the television show, My Name is Earl, in which Mountain Dew was used in the baby bottles as a substitute for milk. The dreamsicle ice cream and Mountain Dew create a wonderful combination of frothy, fresh, and caffeinated goodness.

mountaindewdreamsiclefloat

For Bradley’s the passion extends even beyond the  extraordinary flavors; Bradley’s is actively involved in the Nashville community. When there is a food truck event or family festival going on in Nashville, you are likely to see Bradley’s 1950’s full service ice cream truck bringing some nostalgia and excitement to the scenery. If you’ve been to the Wilson or Williamson County Fairs, you’ve probably seen the Hit & Miss John Deer engine churning up some fresh ice cream on site! It is not only about the taste, but the entire experience! Bradley’s wants you to become as passionate about ice cream as they are!

Go visit them and tell them I said, “Hey!”

To find out more about Bradley’s Curbside Creamery and Hit and Miss Ice Cream check out: http://www.bradleyscurbsidecreamery.com/

You can also find them here on Facebook and Twitter. They are very good at keeping up with their current location on these two social media accounts and under the “Events” tab on their website.

Mint Chip Ice Cream Cupcakes

mintchocolateicecreamcupcakesLast year, I did this post on our big St. Patrick’s Day celebration, complete with Shepard’s Pie, Irish Soda Bread, and Corned Beef and Cabbage. I love dinner parties and getting together, but having just moved in mid-December, we are still getting adjusted to our new home. Things are still in chaos around our house so I’ve decided to put off dinner parties until I get the house in better shape. In the mean time, I’m making easy things to celebrate the holidays that don’t require a ton of time or preparation. Heaven knows I’m not giving up fun, that’s for sure! I just don’t believe things don’t have to be stressful in order to celebrate! These mint chip ice cream cupcakes are easy to make in no time!

Mint chip ice cream cupcakes have all the richness a delightful little treat can have without the fuss of a delicate dessert. I was able to make 12 in just 30 minutes. They will also stay fresh for a week so you can make them ahead of time if needed. These would also be great for summer parties. Simply add your favorite flavor mixes. My #1 taste tester aka Hubby said the Cool Whip on top wasn’t his favorite. I agree. I explained to him that it was there just to give it the frosting look.  Next time, I might try a tablespoon or two of  cocoa, or Jell-O pudding mix flavor pack to give the Cool Whip added flavor.

How do you plan on celebrating St. Patty’s Day?

Irishdessertrecipe

mintchocolateicecreamcupcakes
Mint Chip Ice Cream Cupcakes
Print Recipe
These mint chip ice cream cupcakes are easy to make in no time. They will also stay fresh for a week so you can make them ahead of time if needed. These would also be great for summer parties. Simply add your favorite flavor mixes.
Servings Prep Time
6 people 30 minutes
Passive Time
2 hours to chill
Servings Prep Time
6 people 30 minutes
Passive Time
2 hours to chill
mintchocolateicecreamcupcakes
Mint Chip Ice Cream Cupcakes
Print Recipe
These mint chip ice cream cupcakes are easy to make in no time. They will also stay fresh for a week so you can make them ahead of time if needed. These would also be great for summer parties. Simply add your favorite flavor mixes.
Servings Prep Time
6 people 30 minutes
Passive Time
2 hours to chill
Servings Prep Time
6 people 30 minutes
Passive Time
2 hours to chill
Ingredients
Servings: people
Instructions
  1. Take the middle out of 6 oreos. (Eat it or discard.) I bet you can guess which I did?! If not, using Oreos, still do this step. Then place in a ziploc bag and crush into tiny crumbles using a rolling pin of well-sealed glass jar.
  2. Place the cookie crumbs into bottom of cupcake tin.
  3. Pack down a scoop of ice cream on top of the cookie crumbs. This will be a little messy.
  4. Heat hot fudge sauce for 1 minute in the microwave. Then stir it for a few seconds and dallop a spoonful on top of each scoop. Don't worry about it completely covering the scoop. It will be fine.
  5. Spread a spoonful of Cool Whip into a frosting like appearance on top of the fudge.
    Coolwhipdessertrecipe
  6. Refridgerate for 2 hours before devouring. Enjoy!!!
    icecreamcupcakedessert
Share this Recipe
Powered byWP Ultimate Recipe