Fresh blueberries, raspberries, sugar and cinnamon, all sauced up together and poured over homemade vanilla ice cream. Someone should change the name of this to "summer in a bowl." The best part is that it's super-easy to make and perfect for super-hot days.
I made this last weekend, and I think it was all gone in about two hours. Here's how I did it:
First, I mixed up the ice cream "batter" in a bowl. Here are the ingredients:
1 1/2 cups 2% milk
1 1/8 cup granulated sugar
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
The original recipe calls for whole milk instead of 2%, but I never have whole milk in the fridge so I use 2%. It tastes a little lighter that way, which I prefer. But do what you like.
Stir the milk and sugar together in a bowl until the sugar dissolves. Then add the cream and vanilla. Start your ice cream maker and then pour the "batter" into the machine. It should look like this:
You can see that the edges start to freeze pretty quickly. I let mine mix for 25 minutes, but check the directions for your machine to see how long yours should go. (I used the Cuisinart 2Qt Frozen Yogurt-Sorbet & Ice Cream Maker for this recipe).
After 25 minutes, it looked like this:
The ice cream was frozen fairly hard around the edges, but soft in the middle. You can eat it now, if you like soft ice cream, but I like it a little harder, so I put mine in a plastic container, like this:
Then, I put the lid on it and stuck it in the freezer for a few hours. In the meantime, I made the sauce. First, I found some really fresh blueberries:
Here they are. Then, I found some really fresh raspberries:
Nice. If you're lucky enough to have some growing in your yard, even better. I had to buy mine at the store, but I found some really good ones. I have tried this recipe with frozen berries before, and it wasn't nearly as good.
Next, rinse and measure out two cups of blueberries and one cup of raspberries:
Put the blueberries in a medium saucepan with 1/4 cup of sugar, 2 tablespoons of water, and 1 cinnamon stick, like this:
Stir over low heat until the sugar dissolves:
Then, increase heat and bring to a boil. Reduce heat to low, cover and simmer for three minutes. Then, Uncover and cook until the berries are tender and look like this:
See how they're all saucy? It took about five minutes for them to get this way, but keep an eye on them. You don't want them to get totally liquified. Just saucy. Once they were all saucy, I took them off the heat and gently stirred the raspberries in:
Sorry about the lighting in some of these photos! My stove is not near a window, so I had zero natural light to work with. But you get the idea. After I stirred in the raspberries, I put the whole thing in a bowl to cool off:
Also, moving the sauce to a bowl allowed me to get near some natural light! I then covered it, and put it in the refrigerator to chill for a few hours. Then, after dinner, we had this:
That's what I'm talking about! I wish you could smell this through your computer, because the smell is amazing! And the taste ... okay, enough of this! Go make this. I promise you won't be sorry.
