July 4th used to be a frosted holiday for me meaning that it was about consuming artificially colored overly sweetened highly processed “patriotic” red, white and blue cupcakes on display at the grocery bakery. You know the ones of which I speak that seem to be everywhere this time of year? I used to think I was treating myself by eating them even though I felt awful afterward. That’s so yesterday but definitely not eating retro. Now I make ice cream from scratch with wild Maine blueberries or rich red strawberries that we picked locally and pure heavy cream from the local dairy that doesn’t add gums. Here’s my recipe for 1.5 quarts of strawberry or blueberry-infused ice cream:
2 cups heavy cream
1 cup 2% milk
5 tbsp Caster (or fine) sugar
1/2 cup frozen wild blueberries or frozen chopped strawberries. For a patriotic display you can make three separate batches in advance of one plain (white), one blueberry and one strawberry. Scoop and serve one of each flavor together in the same bowl.
Blend the berries with the 2% milk and sugar. Turn on your ice cream maker following the instructions for its operation (I use a 1.5 quart Cuisinart) and add the cream immediately followed by the berry blend. So simple!
This is how my wild blueberry ice cream looks once ready and still in the machine. When served immediately it’s almost like soft serve. For a firmer, more traditional texture place it in the freezer for a couple of hours.
My view this past Monday morning while picking strawberries in Cape Elizabeth.
Having a treat is much sweeter when it’s literally from farm to table made with love and honest ingredients!