Every summer when my family’s blueberry farm opens for business (and believe me, I am counting the days!) the first thing I look forward to doing is eating those enormous, sweet, delicious berries fresh from the bush. The second is eating a enormous, sweet, delicious cone of home churned blueberry ice cream they make at the farm. It is pure, creamy and wonderful. Smooth save the lone whole berry straggler here and there. This last fall, shortly after I finished the last of the farm-churned ice cream I had a wave of longing for the flavor of summer & family tradition. I started flipping through cookbook after cookbook looking for a recipe that might come close to the wonderful ice cream I was used to. Finally I came across this ice cream recipe. While it’s not a replica of the farm’s ice cream (I’m guessing that’s a closely guarded secret- dang it!) it was enough to tide me over until July when blueberry season rolls around here again. The sour cream gives it just the tiniest bit of tang and the berries give the ice cream that gorgeous purple color.

One Year Ago
Cherry Pecan Oatmeal Cookie Bars

Two Years Ago
Soft-Yet-Crunchy Peanut Butter Cookies

Other Favorite Ice Cream Recipes
Peanut Butter (and Jelly!) Ice Cream
Coffee Ice Cream

Blueberry Sour Cream Ice Cream
printable recipe
makes 1 quart

Ingredients:
1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream

Directions:
In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.

Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.

Transfer the mixture to a bowl and chill completely in the refrigerator.

Pour into the bowl of an ice cream maker and churn according to manufacture instructions.

Freeze in an air tight container.

Source: Baking From My Home to Yours by Dorie Greenspan

Did you know that July is National Ice Cream month? It only makes sense, I suppose. It’s the middle of summer. It’s scorching hot pretty much everywhere right now. And, hello, it’s ice cream. Who even needs an excuse to eat some?

With this rich, indulgent, amazing ice cream recipe I bring you… drum roll, please… the very first Laura’s Recipe Collection giveaway!
In honor of summer, of National Ice Cream Month, of my upcoming birthday, of nearly 2 years of blogging and nearly 200 recipes shared I am giving away a copy of the ice cream cookbook to beat all ice cream cookbooks: David Lebovitz’s The Perfect Scoop! But first, the ice cream!

Milk Chocolate Ice Cream with Brownie Bits
printable recipe

Milk Chocolate Ice Cream
Ingredients:
8 ounces milk chocolate with at least 30% cocoa solids, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons Cognac
3/4 cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)

Directions:
Combine the milk chocolate and heavy cream over a double boiler or a large heat-proof bowl set over a pan of simmering water. Melt the chocolate, stirring often, then remove the bowl from the heat. Set a mesh strainer over the top of the bowl and set aside.

Combine the milk, sugar and salt in a medium saucepan and stir until warmed. Beat the egg yolks in a medium bowl, then whisk the milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

Cook the mixture over medium heat, stirring often, until it thickens and coats the spatula. Pour the custard through the mesh strainer into the bowl of chocolate. Stir in the Cognac until well-mixed. Chill the mixture over an ice bath, then refrigerate until completely cooled.

Churn the ice cream according to ice cream maker instructions. Prior to freezing completely, gently stir in any mix-ins such as brownie bits.

Chewy Chocolate Brownies
Ingredients:
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, cut into small pieces
11/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup flour
1/8 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips
3/4 cup hazelnuts, pecans, almonds or walnuts, toasted and chopped (optional)

Directions:
Preheat the oven to 350°.

Line an 8×8 inch square pan with aluminum foil so that it covers the bottoms and the sides of the pan. Using butter or nonstick spray grease the sides and bottom of the pan, then set aside.

Melt the butter in a medium sauce pan, then add in the chocolate and stir until completely melted. Remove from the heat. Stir in the sugar, eggs, then vanilla. Add the flour and salt to the pan and stir vigorously until the batter forms a ball. Blend in the chocolate chips and nuts.

Scrape the batter into the pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack. Store at room temperature.

Crumble the brownie into small bits and gently fold into the just-churned ice cream.

Source: The Perfect Scoop by David Lebovitz

The scoop on the giveaway

** The giveaway is now closed**
To enter the giveaway, leave a comment on this post answering the question What is your favorite ice cream flavor? by Monday July 26, 11:59pm ET . The winner will be selected by random.org and announced Tuesday morning.

The giveaway is open only to US residents.

A small disclaimer: I purchased this book myself. I have not been given any kind of compensation for this giveaway. I do this purely out of my love for you, dear readers, and my all-consuming love of ice cream

Sing it with me! Peanut… peanut butter! And jelly!

I absolutely adore peanut butter. It’s so delicious. It’s great in everything. Peanut butter on toast? Good. Peanut butter & banana in oatmeal? Greatest breakfast ever. Peanut butter and chocolate? Come on, need I say more? Peanut butter ice cream? Why have I never had this before now!?

Sadly I had a bad peanut allergy through childhood so I went through my formative years without my beloved PB&J. Perhaps that’s why now, as an adult, I love it so deeply. I claim that I made this PB&J ice cream for my daughter’s birthday party, but in reality it was totally for me. The birthday party was just a great excuse to make a childhood favorite that I’ve been eyeing for a long time.

Peanut Butter (and Jelly) Ice Cream
printable recipe

Ingredients:
3/4 cup smooth peanut butter
3/4 cup granulated sugar
2 2/3 cup half-and-half
pinch of salt
1/8 teaspoon vanilla extract
1 small jar of jelly in your favorite flavor (optional)

Directions:
Combine the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor. Blend until smooth. Chill the mixture in the refrigerator for an hour, then freeze in an ice cream maker per the manufacturer instructions.

To make Peanut Butter and Jelly Swirl, after churning the ice cream in the ice cream maker, gently fold in the jelly, then place in the freezer until completely frozen.

Source: The Perfect Scoop by David Lebovitz

Isn’t strawberry ice cream the quintessential summer dessert? I was so excited for strawberry season this year, since I’ve had this recipe on my mind for months. I’m so happy to say that it more than lived up to my expectations. I love that it is sweet and the strawberry flavor really shines. I’ve had strawberry ice cream before that even with chunks of strawberries tastes fake and overly sweet. As for the sour cream addition, it sounds kind of strange, I’ll admit, but it really cut the sweetness of the berries, giving the ice cream just the right amount of tang.

Strawberry-Sour Cream Ice Cream
printable recipe
makes about 1 1/4 quarts

Ingredients:
1 pound fresh strawberries, hulled and rinsed
3/4 cup sugar
1 Tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice

Directions:
Cut up the strawberries and mix with the vodka and sugar in a medium bowl. Stir well until the sugar dissolves. Cover the bowl and let sit at room temperature for an hour, stirring occasionally.

Pour the berries and sugar mixture into a blender or food processor. Pulse a few times until nearly smooth with a few remaining strawberry chunks.

Refrigerate for one hour, then freeze in an ice cream maker according to the manufacturer’s directions.

Source: The Perfect Scoop by David Lebovitz, page 90-91

There we were, eating our ice cream when I look over and see Rebecca, head tipped all the way back with the bowl completely upended over her mouth. Heaven forbid she leave behind that last teeny, tiny drop of cookie dough goodness.

Chocolate Chip Cookie Dough
print this recipe

Ingredients:
5 Tablespoons salted butter, melted
1/3 cup packed light brown sugar
¼ cup flour
½ teaspoon vanilla extract
½ cup walnuts, pecans or hazelnuts, toasted and coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
1 quart freshly churned ice cream (I used vanilla this time)

Directions:
Mix together the butter and brown sugar in a medium bowl. Combine with the flour, then add in the vanilla, nuts and chocolate chips.

Flatten the dough to about ½ inch thick and wrap in plastic. Place in the refrigerator until firm.

Unwrap and chop the dough into pieces, then either freezer until ready to use or fold gently into ice cream after churning but before freezing.

Source: The Perfect Scoop by David Lebovitz, page 209

Vanilla Ice Cream
print this recipe

Ingredients:
1 cup whole milk
¾ cups sugar
2 cups heavy cream
pinch of salt
1 vanilla bean
6 large egg yolks
¾ teaspoon vanilla extract

Directions:
In a medium saucepan warm the milk, sugar, 1 cup of the cream and the salt. Scrape the seeds from the vanilla bean into the milk mixture and stir in the vanilla bean as well.

Remove the pan from the heat and cover then let sit at room temperature for 30 minutes.

Pour the other cup of cream into a bowl and cover the bowl with a mesh strainer.

In a small bowl whisk the egg yolks. Pour the warm milk mixture into the egg yolks, then scrape the mixture back into the pan.  Turn the heat back up to  medium and stir often until the mixture thickens and coats the spatula.

Pour the mixture through the strainer and into the cream. Stir in the vanilla extract and remove the vanilla bean.

Chill over an ice bath, stirring until cool. Chill completely in the fridge, then churn in ice cream maker according to product directions.

Source: The Perfect Scoop by David Lebovitz, page 24

I have fond sherbert memories from childhood. What? Most people don’t have food memories? Oh honey, I do. I’ve always loved food (perhaps a bit too much? Hello, gym membership!) But the sherbert from my childhood was always that stuff that came for $2 in the little plastic container and was so orange in color that it most certainly did not come that way in nature. Granted, this fantastically fake orange sherbert made one of my still-all-time-favorite things, sherbert punch. Every year on New Years Eve my mom would make a batch of this sherbert punch. It’s still one of my favorite New Years Eve rituals.

This sherbert is more like Sherbert for grown-ups. Espresso and chocolate! Heck yeah! Not to mention, it’s milk instead of heavy cream so you can eat half the batch without feeling guilty. Or at least I did. Perhaps that gym membership is coming just in time….

Mocha Sherbert
print this recipe

Ingredients:
2 1/4 C brewed espresso or coffee (I did espresso beans in the coffee maker for a really strong coffee)
3/4 C sugar
6 T. dutch-process cocoa powder (I used Hershey’s Special Dark)
pinch of salt
3/4 C whole milk

Directions:

Combine the coffee, sugar, cocoa and salt in a large sauce pan. Bring the mixture to a boil. Whisk constantly while the mixture boils for 3o seconds.

Remove the pan from heat and stir in the milk. Let the mixture cool, then chill completely in the refrigerator. Once cooled, freeze in your ice cream maker according to manufacture directions, then place in the freezer. Or eat half of the batch. Whichever works for you.

Source: The Perfect Scoop by David Lebovitz

A few miles from my house we have an amazing ice cream shop. But not just any ice cream shop. It’s the ice cream shop that won Best Ice Cream Shop on Good Morning, America last year. So, as you can imagine, it’s got some daaang good ice cream. Being that it’s only a few minutes from our house we go there pretty often during the summer.
Then, about a year ago, Brian bought me the kitchenaid ice cream maker attachment and I could make that delectable ice cream at home! I had some success last year with cinnamon ice cream and chocolate ice cream. Then over the summer I bought The Perfect Scoop by David Lebovitz and discovered that the ice cream recipes in this book- and this coffee ice cream in particular- were as good if not better than the ice cream shop options!

This coffee ice cream is my absolute favorite ice cream I’ve ever had. It helps that I use a local grass-fed, organic dairy’s cream. It’s fresh and not homogenized, and ultra creamy. it makes the best ice cream (I’ve done extensive studies. ) and I like that I can make it decaf since I am sensitive to caffeine. This is one ice cream that I pretty much always have in the freezer.

Ingredients:
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee or espresso beans (I use Starbucks decaf espresso beans)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee

Directions:
In a medium sauce pan heat the milk, whole coffee beans, salt and ½C of the cream until warmed (but not boiling), then cover and set aside to steep at room temperature for 1 hour.

Pour the rest of the cream into a bowl and set a fine mesh strainer over the top of the bowl.

Re-heat the coffee bean/milk mixture until warm again. Meanwhile, in a separate bowl beat the egg yolks. Pour the coffee bean mix into the egg bowl. Stir constantly or you’ll end up with scrambled eggs. Scrape everything back into the sauce pan and continue to heat, stirring constantly until the cream coats your spatula well.

Pour custard through the strainer into the cream, then press the coffee beans well to extract all of the coffee flavor possible. Discard the beans and mix the vanilla and ground coffee into the custard.

Place the mixture in an ice bath until cooled, then refrigerate until chilled completely. Transfer to your ice cream maker and freeze according to the ice cream maker instructions.

I personally prefer to eat the ice cream directly out of the maker- it’s like a slushy coffee milk shake (as shown above in the photo) but this does harden up to a thick, creamy solid ice cream after just a few short hours. Enjoy!

Source: The Perfect Scoop by David Lebovitz

Ingredients:

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk

¾ cup sugar

pinch of salt

2 heaping tsp. cinnamon

1/2 tsp. vanilla extract

Directions:

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk), cinnamon and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  Churn the ice cream and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Source: I used the vanilla bean recipe from Annie’s Eats and made a couple of changes.

A month or two ago Brian treated me to a brand new ice cream maker- the kitchen-aid mixer attatchment. I have an unhealthy love affair with my kitchen-aid as is. I would never bake bread without it. But now…. now it gives me ice cream. Proof that it really loves me back.

I made one recipe with it when I first purchased it and, needless to say, it’s best to read the directions first. I completely ruined the ice cream. Such a sad day.  Since then I’ve been a little nervous to bust out the ice cream maker again in fear that I’ll screw it up again. But yesterday my desire for all things chocolate out-won my fear of the unknown.

Enter: chocolate ice cream. (Do you hear that? Angels singing?)

Ingredients:

3 cups half-and-half
6 oz. bittersweet chocolate, finely chopped (about 1 1/3 cups)
5 egg yolks
1 cup sugar
pinch of salt
1 tsp. vannilla

Directions:

In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.

Source: Williams-Sonoma