Last weekend, Wheat’s cousin Catherine was in town visiting their grandparents. So we had Catherine, Wheat’s grandparents, and Wheat’s parents over for supper, of course. Nothing fancy, as it was a very last minute affair, but we did have a couple pies from our local pizza place, American Pie, and I threw together a Kirbo Salad. We spent the evening catching up with her, and showing Wheat and Catherine’s grandparents pictures of themselves from the Bainbridge Yesterdays Facebook group.
I always love seeing old pictures. The fancy dinner parties where everyone dressed to the nines are my favorite to see! I wish people still had dinner parties like that! But then again, I was doing good to pull together pizza, salad, and ice cream… So maybe we’ll hold off on those for now.
It was great to have Catherine around, as she lives in Jackson Hole and was just in town for a wedding. You may have spied her enviable adventures over on her blog, Cat Tales.
Let’s all beg her to start posting again. :) Come back soon Catherine!
Then of course, we had to have dessert. I had just read the latest Southern Living, and they had a no-cook buttermilk ice cream recipe with a variety of suggested mix-ins. I was (and still am) not over my blueberry phase, so blueberry cheesecake it was!
The recipe only produced one quart of ice cream, so I made two batches (I didn’t technically double, because I could only fit one batch at a time in my food processor.
Homemade Blueberry Cheesecake Ice Cream (adapted from Southern Living July 2013 – makes 2 quarts)
for the base ice cream (which is also perfectly delicious on it’s own!)
- 2 (8 oz) packages of cream cheese, softened to room temperature
- 1 cup half and half
- 1 1/2 cups sugar
- 1 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
If you want just a tangy, creamy vanilla ice cream, stop here!
But if you’re making blueberry cream cheese ice cream, add 1/2 teaspoon almond extract.
for the blueberry swirl
- 5 tablespoons blueberry jam (best if homemade :)
- 1 1/2 cups fresh blueberries
- 3 tablespoons fresh lemon juice
Process all the ingredients for the base in a food processor or blender until very smooth.
Let the base chill in the fridge for at least two hours, or overnight. Then freeze according to your manufacturer’s directions.
Any time between making the base and freezing the ice cream, smash the ingredients for the blueberry swirl together in a bowl with a potato masher. Place in the fridge and let chill until the ice cream churn is done doing it’s thing.
Once the ice cream is frozen, mix in the blueberry swirl!
Either enjoy the ice cream immediately (it will be sort of soupy after stirring – above) or put it back in the freezer (our preferred method – below). We tried both. :)
Either way, it’s ridiculously delicious.
I got these adorable gelato dishes from Waiting On Martha. There’s a white one, a cream one, a pink one, and a pistachio one. I <3 them!
I believe I got the last set (sorry, y’all!) but she has tons of other really cute entertaining (and otherwise) goodies that make me swoon.
If you are looking for one more thing to make with your fresh blueberries, this is it! Ice cream + blueberries = the epitome of summer.
All my blueberries are now officially used up. Le sigh. I suppose I’ll have to find something else to eat and blog about now.
Have a good one!