Roasted Blueberry Ice Cream with Raspberry Swirl

This homemade icecream is the best of both berry worlds, summer blueberries roasted to flavor perfection and a bright swirl of raspberry just barely processed to give all the bright best raspberry flavors.

Roasted Blueberry Ice Cream with Raspberry Swirl

Why should you listen to me of the sporadic posts who can’t even get the popsicles she made weeks ago up on the blog before popsicle week was over and then abandons the popsicle post to bring you ice cream the day after fourth of July? Because this if you, like me, look forward to berry season and want an ice cream that is both satisfyingly fruity and creamy and sweet and tart than this is for you.

If things are hot roasting the berries might be more than you can bear but it intensifies the fruit flavor and makes them fork tender, easy to mash and strain.

Most recipes I saw called for mixing all the berries together but I opted for a raspberry swirl because I love the pure bright flavor of summer fresh raspberries and swirls are cool.

this is adapted loosely from the NYT summer berry ice cream recipe.

Roasted Blueberry Ice Cream with Raspberry Swirl

Ingredients

• 1 pint blueberries
• 1 pint raspberries
• 2 cups half and half
• ⅓cup sugar, plus 2 tablespoons, as needed
• ⅛ teaspoon kosher salt
•  1 teaspoon vanilla extract (optional)
• 2-3 tablespoons liquor of choice- vodka or white rum would be most neutral. I used ginger rum, it’s a small enough amount that the taste is negligible, I bet limoncello would be great. The more booze you add the softer your ice cream will be.

Directions

Spread blueberries a baking sheet lined with parchment or silpat, turn oven to 350 and roast until berries just begin to exude their juices. Remove the blueberries and replace with raspberries. Turn off oven and let the raspberries “roast” for another 5-10 minutes, until soft. Mash berries in separate bowls until no big chunks remain. Strain raspberries through a sieve to remove the seeds, this is a bitch to do but adds oodles to the enjoyment later. This is the point where you might want to add a little lemon or sugar (or both) to the mashes depending on how sweet or tart the berries you have are. I added about a teaspoon of the rum to my raspberries as well.

In a saucepan over medium-low heat, bring half and half to a simmer with 1/3 cup sugar and the salt. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in liquor of choice and vanilla and place in an ice bath in the refrigerator to chill. You don’t have to do both the ice bath and the fridge but the combo speeds the process up just that much more and you know you want this ice cream ready an hour ago.

When cold, pour mixture into ice cream machine. Add blueberries and churn according to manufacturer’s directions. Transfer to a container and swirl in the raspberry puree. Freeze until solid, at least 2 hours.

Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.

Roasted Blueberry Ice Cream with Raspberry Swirl

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Course Dessert, Gluten free

Ingredients

  

• 1 pint blueberries
• 1 pint raspberries
• 2 cups half and half
• ⅓ cup sugar plus 2 tablespoons, as needed
• ⅛ teaspoon koshsher salt
• 1 teaspoon vanilla extract optional
• 2-3 tablespoons liquor of choice- vodka or white rum would be most neutral. I used ginger rum it’s a small enough amount that the taste is negligible, I bet limoncello would be great. The more booze you add the softer your ice cream will be.

Instructions

 

• Spread blueberries a baking sheet lined with parchment or silpat, turn oven to 350 and roast until berries just begin to exude their juices. Remove the blueberries and replace with raspberries. Turn off oven and let the raspberries “roast” for another 5-10 minutes, until soft. Mash berries in separate bowls until no big chunks remain. Strain raspberries through a sieve to remove the seeds, this is a bitch to do but adds oodles to the enjoyment later. This is the point where you might want to add a little lemon or sugar (or both) to the mashes depending on how sweet or tart the berries you have are. I added about a teaspoon of the rum to my raspberries as well.
• In a saucepan over medium-low heat, bring half and half to a simmer with 1/3 cup sugar and the salt. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in liquor of choice and vanilla and place in an ice bath in the refrigerator to chill. You don’t have to do both the ice bath and the fridge but the combo speeds the process up just that much more and you know you want this ice cream ready an hour ago.
• When cold, pour mixture into ice cream machine. Add blueberries and churn according to manufacturer’s directions. Transfer to a container and swirl in the raspberry puree. Freeze until solid, at least 2 hours.
• Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.

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