Wednesday, August 8, 2018

Wild Blueberry Ice Cream

Blueberry creme anglaise chilling
Today the elderchild and I put together the blueberry ice cream. First we made the base: I puréed a cup of berries and topped off the volume with milk to get 16 ounces. To this we added 6 ounces cream, 8 egg yolks and 5 ounces of sugar to make a creme anglaise. It was a nice purple color. It rested in the fridge until later in the afternoon when we ran it through the ice cream maker, adding the half-cup of frozen blueberries I'd set aside yesterday. This then waited in the freezer until it set and it was time to have dessert!

I'm very pleased with how the pie filling worked this time - it wasn't runny and since these were fresh wild berries they held their shape well. It didn't look as though the filling was jam which is how I think store bought blueberry pies often look, due to being made from frozen berries.
Not the best photo, but you get the idea...

Tuesday, August 7, 2018

New Toy

As early as we could manage, the elderchild and I went to pick wild blueberries. I'd purchased a new toy in the hopes that it would go faster: a blueberry rake. It was also going to be 100˚F today so we left the house at 6 am and were done picking a half-gallon of blueberries by 8:30 am. It was already 90˚F when we left!

Anyway, the rake worked fairly well when the bushes were almost completely ripe. If they weren't, the rake would pull off the unripe berries as well, so I resorted to hand-picking when I came across a bush that was not entirely ripe. It did well even though wild blueberries are smaller. I'd been worried it would miss a bunch of berries or they'd fall out after but it seemed to work just fine.

Over the course of the day, the elderchild and I made a pie out of most of the berries (6 cups worth) and I set aside some to make blueberry ice cream tomorrow. The pie is for dessert tomorrow with the ice cream. Mmm.

For the filling, instead of tapioca I made a base of cornstarch, water, sugar and spices and then poured it over the berries. This seems to have worked much better than the tapioca; my main complaint had been that you could still see the little pearls with the tapioca. This crust is half butter and half shortening as I wanted to see what it does for the texture.

I taught the elderchild how to make a proper lattice, and now the pie is cooling and smelling wonderful!