Blueberry White Chocolate Chip Blondie Ice Cream
Oh, what a weekend. After dealing with some bizarre and out of the blue family business (I couldn't begin to explain, condense or hint at it even if I tried), I was feeling positively exasperated on Sunday morning. Robert asked if we should hold off on our recipe plans for Better Happier, given my distractions. Without a pause I said absolutely not, realizing this is one thing that's truly therapeutic and fun for me. Spending the day in the kitchen, working on recipes or even just cooking with him is my ultimate feeling of comfort. It's invaluable.
We've recently started playing around with homemade ice cream, and I think we're hooked. Robert makes ongoing lists of flavor combinations, and this one was one we were seriously excited for. I can happily eat ice cream all year round, but this homemade blueberry ice cream tastes like summer and should be enjoyed the most right now. Homemade white chocolate chip blondie bits get churned in with fresh blueberries, swirling together chewy, sweet, tart and creamy in harmony. Even better yet, you can eat it on top of the leftover whole blondies, add more fresh blueberries, and it's next level.
White Chocolate Chip Blondies
1 and 1/2 cups dark brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white chocolate chips
Preheat oven to 350°. Using a stand mixer or electric beater, combine brown sugar, melted butter, eggs and vanilla. Add flour, baking powder, salt and continue mixing. Stir in white chocolate chips. Pour the batter into a greased 9x13" pan and bake for 20 minutes, or until edges are browned and the blondies are cooked through in the center.
*note, leavening is omitted to give the blondies a fudgier texture in the ice cream
Blueberry Ice Cream with Fresh Blueberries & Blondie Bits
makes 4 cups
2 1/4 cups fresh blueberries, divided
1/2 cup sugar
2 cups heavy cream
1 cup whole milk
1/8 tsp sea salt
6 egg yolks
about 1/4 cup crumbled blondie chunks
In a small nonreactive saucepan over medium heat, heat 2 cups blueberries and sugar until they burst and begin to cook in their own juice. Stir to combine and simmer until reduced to a jam-like consistency, about 15 minutes. Remove from heat and pour into a bowl to cool.
In a separate bowl, whisk egg yolks until combined, set aside. Pour heavy cream, then milk, then eggs into blueberry mixture. Using an immersion blender, (or transfer to a countertop blender) blend until combined, about 1 minute.
Pour mixture into a clean saucepan over medium-low heat and cook while stirring constantly until mixture is thick enough to coat the back of a spoon. This will read 170° on an instant thermometer and take about 5 minutes. Strain through a fine-mesh sieve and cool. Cover and chill for at least 4 hours.
Churn ice cream according to manufacturer’s instructions. After about 25 minutes, or when ice cream is almost set, mix in remaining 1/4 cup fresh blueberries and blondie chunks.
Remove and freeze for an additional 2 hours for hard ice cream. Scoop and serve.