Happy July, Happy Independence Day (almost), and Happy National Ice Cream Month! So much celebration to be had during the month of July, and what better way to celebrate than with ice cream. If you have not yet tried your hand at making homemade ice cream, this is the month to do it.
A talented group of bloggers have come together to share their adventures in ice cream making and help promote the Scoop Adventures cookbook. Each blogger was inspired by one of my original recipes, either from the blog or from the cookbook. Ice cream is so easy to play around with and experiement – I love some of the adaptations of recipes from the cookbook. One of my favorites is S’Mores Ice Cream Sandwiches with Toasted Marshmallow Malt Ice Cream from Kirsten at Comfortably Domestic. These sandwiches look scrumptious and perfect for the 4th of July weekend. I really like how Kirsten added malted milk to the toasted marshmallow ice cream from the cookbook. Check out the list of other participating bloggers and flavors below.
To join in the fun, I am giving you a sneak peak at my recipe for Blueberry Mojito Ice Cream and I doing a COOKBOOK GIVEAWAY. The cookbook will be signed by yours truly and I can include a special message:) Enter to win your very own signed copy of Scoop Adventures: The Best Ice Cream of the 50 States at the bottom of the page.
Barb at Creative Culinary also wrote about her expereince making and eating the Blueberry Mojito Ice Cream from the cookbook, but I wanted to take a moment to share my own story behind the flavor, plus this refreshing scoop would be the perfect addition to the holiday cook-out menu.
Fruity, full of citrus, with a hint of mint and smack of rum, this ice cream tastes exactly like the real thing. If you have visited New Orleans, you may have stopped by the St. Joe’s bar from which this ice cream is inspired. At St. Joe’s they muddle fresh blueberries and mint into a mix of sugar and alcohol for a truly refreshing drink. After a hot summer day of picking blueberries, I was inspired to make this cool drink into an equally refreshing scoop. Originally I made a Blueberry Mojito Sorbet, which is still one of my most popular scoops among friends and on the blog, but for the cookbook I decided to make a creamy version. Either version would be great to try this summer. Enjoy!
Blueberry Mojito Ice Cream
Recipe in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 3 cups
Don’t think because this recipe includes rum that it is an adults only ice cream – the amount of added rum is negligible for an individual scoop, so feel free to share with everyone (or if you are uncomfortable you can omit the rum all together).
¼ cup (59ml) lime juice
¼ cup (50g) sugar
Ice Cream Base:
1 cup (230g) fresh or frozen blueberries
½ cup (100g) sugar
1 cup (237ml) whole milk, divided
1 tbsp (9g) cornstarch
1 ¼ cups (295ml) heavy cream
¼ cup packed fresh mint leaves
1 ½ tbsp (22ml) white rum
To prepare lime syrup, combine juice and ¼ cup (50g) sugar in a small saucepan and place over medium heat. Heat until sugar is dissolved. Pour into a small bowl, cover and refrigerate until completely cool.
Combine blueberries and ½ cup (100g) sugar in a small saucepan. Warm over medium heat, stirring frequently, until mixture is simmering, slightly reduced and berries release their juices. Remove from heat and set aside.
Fill a large bowl with ice water. In a small bowl, combine 2 Tablespoons milk with cornstarch, whisk and set aside. Combine the remaining milk and cream in a medium saucepan and place over medium heat. When mixture is hot and begins to bubble, remove from heat, add mint and steep at room temperature for 20 minutes. Pour mint-infused milk through a fine mesh sieve, pressing on the back of the mint with a wooden spoon to extract as much flavor as possible.
Return mint-infused milk to a medium saucepan and bring to a low boil over medium heat. Remove from heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 30 seconds. Remove from heat and pour into a medium bowl. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Combine the blueberry mixture and cooled ice cream base in a blender and blend until berries are fully incorporated. Cover and refrigerate until well chilled, at least 4 hours or overnight.
Whisk chilled ice cream base, lime syrup and rum. Pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.
Other Bloggers writing about Scoop Adventures:
- Berry Goat Cheese Sherbet from Kimberly at Hungry Goddess
- Red Velvet Ice Cream Sundae from Kim at Cravings of a Lunatic
- Chocolate Sesame Brittle Ice Cream from Jenni at Pastry Chef Online
- S’Mores Ice Cream Sandwiches with Toasted Marshmallow Malt Ice Cream from Kirsten at Comfortably Domestic
- Chocolate Truffle Ice Cream from Liz at That Skinny Chick Can Bake
- Peanut Butter and Jelly Ice Cream from Dionne at Try Anything Once
- Hops and Nuts Ice Cream from Sophia at NY Foodgasm
- Blueberry Mojito Ice Cream from Barb at Creative Culinary
- Chocolate Coconut Ice Cream from Betsy at Desserts Required
- Peanut Butter Ice Cream from Donna at Cookistry
- Thai Coconut Ice Cream from Stacy at Food Lust People Love
- Dark Chocolate Orange Ice Cream from Allison at Decadent Philistines Save the World
Now onto the giveaway. You have the chance to win your very own copy of Scoop Adventures: The Best Ice Cream of the 50 States. Just enter the handy-dandy rafflecopter below. Enter to win today through July 9. Good luck!
Giveaway is open to U.S. and Canadian residents. Winner must be 18 years of age.