3 Blueberry Ice Cream Recipes for National Blueberry Pie Day
National Blueberry Pie Day: 3 Great Blueberry Ice Cream Recipes to Help You Celebrate!
National Blueberry Pie Day. Mmmm..Mmmm.. Good!
Blueberries are great for use ice cream for many reasons, including their vivacious color, sweet taste and wide growing regions. Before we get started with the recipes though, lets take a look at some fun facts about blueberries.
Blueberries are one of a few berry species native to the Americas. Early Native Americans called them “star berries,” referring to the perfect five-pointed star visible at the blossom end of each tiny fruit.
Some other fun facts on blueberries from John-Bryan Hopkins, author from AL.com:
Blueberries are one of the only natural foods that are truly blue in color.
The pale, powder-like protective coating on the skin of blueberries is called “bloom.”
A blueberry extract diet improves balance, coordination, and short-term memory in aging rats.
Blueberries are the official berries of Nova Scotia, Canada.
The anthocyanin present in blueberries is good for eyesight.
National Blueberry Pie Day is coming up on April 28th, and the blueberry harvest season starts as early as April in some states, so lets dive in to take full advantage of the great American love for Blueberries!
Chill the Chunky Blueberry Variegate to 40º F. prior to use.
Add the Cheesecake Base to the ice cream mix in the batch freezer and freeze.
As the ice cream is being filled into the containers, sprinkle in the Graham Crunch and swirl in the Chunky Blueberry Variegate, turning the container occasionally to achieve uniform distribution of the ice cream, the crunch and the variegate.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Chunky Blueberry Variegate and 8 ounces of Graham Crunch. To insure maximum freshness, store the Graham Crunch in the freezer.
Blueberry Cobbler Ice Cream
Rate this recipe!
Votes: 10 Rating: 2.8 You:
Rate this recipe!
Cobbler crust pieces in vanilla ice cream swirled with blueberry sauce.
Chill the Chunky Blueberry variegate to 40º F. prior to use.
Add the Vanilla and the Egg Custard to the ice cream mix in the freezer and freeze.
As the ice cream is being filled into the containers, swirl in the Chunky Blueberry Variegate and sprinkle in the Sugar Gem Squares, turning the container occasionally to achieve uniform distribution of the ice cream, the variegate and the cobbler pieces.
Note: A three-gallon container of ice cream requires 26 fluid ounces of Chunky Blueberry Variegate and 14 ounces of Sugar Gem Squares.