Creme Glacee Aux Myrtilles (Frozen Blueberry Cream)
"A recipe from Savoie, the French Alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 4
- Serves:
-
6-8
ingredients
- 1 lb blueberries, washed, drained, picked over
- 24 ounces blueberry jam
- 1 lemon, juice and zest of, grated
- 2 cups heavy cream, whipped to soft peaks (Chantilly stage)
directions
- Place the blueberries and the jam in a pot and heat until jam is entirely melted.
- Add lemon juice and transfer to a blender and blend till smooth.
- Strain into a large bowl and freeze until mixture is semi-solid.
- Stir at regular intervals to prevent formation of lumps.
- Whip the cream to the light, Chantilly stage and add the lemon rind.
- Fold the cream into the semi-solid blueberry mixture until homogenous.
- Pour into a shallow cake pan.
- Freeze until solid.
- Let sit at room temperature frive minutes before dishing out with ice cream scoop.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
i made this with 18 oz of organic jam from trader joes. the puree took several hours to freeze before i added the whipped cream, then several more hours to refreeze. this is a light frozen pudding and it is very refreshing, perfect for a hot summer day.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
