Ever since I tasted blueberry + lemon together, I have been in love. I absolutely love this flavor combination. It is so good. For today’s Mid-Week Cheater Recipe, I had to share this homemade ice cream.
Made with no ice cream attachment.
Is the texture different? With my two previous flavors, vanilla and thin mint, I really honestly did not feel like there was a difference. It seriously tasted like good ole store brought ice cream! Delicious!
But with this flavor combination, the texture is different. A little lighter. Like frozen yogurt. Maybe it was adding the blueberry compote or the lemon zest and thyme. I’m not sure but this one, in my opinion, is still worth a shot and was delicious! AND you’re making ice cream without an ice cream maker!!! How cool is that?!!!
The possibilities are endless.
So, I hope you give this method a try. . and start with the homemade Vanilla. See if you like it .. then move on to this Blueberry Lemon and Thyme ice cream. And if you do try this, please let me know. I love hearing from you all.
An upcoming taste test . . .
A friend of mine recently asked me if I have tried using an ice cream maker attachment and what I thought the difference would taste like. I took this as a personal challenge because I have NOT yet tried making ice cream with an ice cream maker attachment. . . Well, one is on the way from KitchenAid and friends, I will tell it like it is. . I will conduct a test: 1) Making homemade ice cream in your stand mixer with the whisk attachment and 2) Making homemade ice cream with an ice cream maker attachment.
Seems like everyone can probably guess which method will give us the better tasting ice cream. . Or can you??? I have to find out for myself. And my ice cream lover aficionados (ie: my kids).
So, stay tuned. . and in the meantime, I really hope you give this Cheater recipe/method a try for yourself!
I hope you enjoy!
Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, and vanilla extract on HIGH speed (I have the KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer and start out at speed 4 and go up to 6 or 8. I don’t go any higher because I am leaving my mixer on for 8 minutes straight. Feel free to try a higher speed if you wish) in a large bowl until thick, stiff peaks form, or for about 7-8 minutes. It’s important to get the stiff peaks (as much as possible). You should after about 7-8 minutes. If you don’t, beat for another 2-3 minutes.
Here is my blueberry compote, lemon zest and thyme.
Gently mix in (speed 4), using your stand mixer, until well combined.
Pour everything into a freezer-safe container or non-stick loaf pan, cover with plastic wrap and freeze until firm, for at least 8 hours (overnight for the best results!) and up to 2 weeks.
Here it is, up close and personal. Feel free to garnish with more lemon zest and thyme.
- 2 cups heavy cream
- 1 can (14-ounce) sweetened condensed milk
- 1 heaping teaspoon pure vanilla extract
- ½ cup Blueberry compote (see recipe below)
- 1 heaping tablespoon of lemon zest + more for garnish if desired
- 1 tablespoon fresh thyme; leaves only
- pistachios; for garnish (optional)
- Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, and vanilla extract on HIGH speed (I start out at speed 4 and go to 6 or 8) in a large bowl until thick, stiff peaks form, or for about 7-8 minutes. It’s important to get the stiff peaks (as much as possible). You should after about 7-8 minutes.
- Add in the blueberry compote, lemon zest and thyme. Beat until well combined.
- Transfer the mixture to a loaf pan or freezer-safe container, cover with plastic wrap and freeze until firm, for at least 8 hours (overnight for the best results) and up to 2 weeks.
- When serving, top with more lemon zest and pistachios if desired.
- 2 cups fresh or frozen blueberries, unthawed
- ⅓ cup granulated sugar
- ⅓ cup water
- In a heavy small saucepan over medium heat, combine the blueberries, sugar and water. Simmer until the blueberries begin to burst, stirring often, for about 8-10 minutes. Cook until the compote coats your spoon, for about another 4-5 minutes. Remove from heat and allow to cool completely.