Ice cream: Blueberry Crumb
Part 3 - Colors of the 4th through ice cream
We're ending on a ~blue~ note for our 4th of July ice cream special edition with a blueberry crumb ice cream. Blueberries provide a burst of sweetness while the graham crackers give you a crunch along the way. I think of this flavor as a blueberry cheesecake turned ice cream, and what's not to love there?
Hoping everyone has a safe 4th! Soak in whatever venue surrounds you and make some homemade ice cream if you're up for creamy fun.
As always, may the inspiration found here find light in your kitchen.
2 cups blueberries
1 cup sugar
2 cups heavy cream
1 cup whole milk
2 Tbsp vanilla extract
1/2 tsp lemon extract
4 sheets plain graham crackers, crumbled
How to make it happen
In a large bowl, combine all ingredients (except for the blueberries and graham crackers) and mix until evenly combined.
Make sure your batter is completely chilled in the refrigerator before pouring into the ice cream maker (or bag, if using that method). Then, pour batter into the ice cream maker and let churn for 20 - 30 minutes, or until it reaches desired consistency.
Add in blueberries and crumbled graham crackers once ice cream has thickened from churning. Churn for another 2 minutes.
Cover ice cream and freeze for 2 hours before serving. Enjoy in a bowl or on a cone!