I walked into Whole Foods and couldn't help but take the store up on their ONE DAY SALE of blueberries at $1.99 a pint! I piled the pints into my shopping basket and rushed home. Obviously I had to make more than one flavor featuring these berries. I love the color they add!
Also I would like to note that the idea for the Blueberry Basil came from a recipe I enjoyed at Eastern Standard a couple of years ago. I can't actually remember all of the elements but I remember the blueberry-basil compote that was poured all over. It was incredibly delicious and it secured my belief that ice cream can be savory as well as sweet. I've wanted to create an ice cream version ever since that visit and here it is!
Scoopsies' Blueberry Basil Ice Cream
yields about 1.5 quarts
1 1/2 cups heavy cream
3/4 cups whole milk
3 large egg yolks
2 large whole eggs
1/2 teaspoon guar powder
3 cups fresh blueberries
1/4 cup water
1 cup sugar, divided
1/2 teaspoon salt
1/4 cup finely minced basil leaves (mince right before you add to syrup)
1 teaspoon lemon juice
Side note: If you have a blender or food processor use it for the basil to help eliminate little basil bits getting stuck in your teeth!
Scoopsies' Blueberry Cheesecake Ice Cream
yields about 1.5 quarts
3 cups fresh blueberries
1/4 cup water
1 cup sugar, divided
1/2 teaspoon salt
1 teaspoon lemon juice
1 whole vanilla bean
1 1/2 cups heavy cream
3/4 cups whole milk
6 oz organic cream cheese
1/2 teaspoon guar powder
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