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.
Just used my beloved KitchenAid Stand Mixer with the whisk attachment. I’ve made ice cream like this before a few times. Vanilla. Thin Mint Ice Cream. It’s pretty rad. 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.
Amazing! So beautiful and I love the flavour profile and those delicious sprinkles of thyme and such on top. Perfect summery flavours, truly lovely.
Thank you so much, Alice! 🙂
These photos are gorgeous, Alice! And I adore this flavour combination. I can’t wait to try your method. I’m also seriously jealous you’re getting an ice cream attachment. I want to buy one but should save my money 🙁 I’m looking forward to the results of your taste test comparison!
Thank you, Nancy!!! I’m excited to try it but seriously. . please TRY just using your stand mixer with the whisk attachment. . I can’t wait to hear how the ice cream turns out for you!! And will totally keep you posted on the taste test!
Love this! It’s the perfect way to cool down in this LA heat!
Thank you, Chung-Ah! 🙂
This ice cream looks INCREDIBLE Alice!! It has pretty much all of my favourite aromatics in one deliciously creamy scoop! Your food styling and photography are gorgeous as per usual. I can’t wait to try this, but it’s so darn cold here at the moment, I don’t feel like ice cream. That’s unusual for me! I might have to smuggle the blueberry compote into a crepe or cake instead! xx
Hi Laura,
oh you are so sweet! thank you! Blueberry compote with crepes or a cake sounds lovely!!! 🙂
Loving the flavors, the photos, the silver bowl, the whole thing – fabulous! And I saw it on FG top row, too! Nice!
hahha, Thank you Averie! I have a love/hate relationship with FG! 😛
This ice cream sounds so refreshing! Perfect for the Summer heat. I can’t wait to find out if you discover a difference between your method and the ice cream attachment. I have been coveting the attachment but have been trying to be good!
Hi Lindsey,
Thank you!! Yes, I will definitely let everyone know the results. . I’m anxious to try it out too!
That recipe with condensed milk is awesome Alice, no matter what flavor. The thyme in this one is a brilliant idea my friend! I think the blueberries are absolutely worth it even if they change the texture a bit. An ice cream maker is a bit of a pain since you have to freeze it between batches, and it doesn´t churn evenly usually. Will try making this version very soon!
I hope you do, thank you Paula!
This is simply gorgeous!! I love pairing herbs in sweets. I also have never made ice cream this way. I’ll definitely be giving it a try!
I hope you give this one a try, Kate! It’s definitely been interesting learning how everyone’s experiences have been different but I’m glad more people are finding out how easy it is to make ice cream this way!
Oh my gosh, I am obsessed with this recipe. I love herbal desserts but I’ve never tried thyme with lemon and blueberry–I am SO making this this summer!
I hope you do, Elizabeth. . if you do, please let me know how it turns out for you!
Alice, I hope you can see me do the chicken dance right now. I love the combinations and it looks like a fun twist! Definitely gonna try this recipe, yum!!!
haha, thank you Linda! I really do hope you give this one a try!
I tried this recipe last night….it began with picking my own blueberries! I beat my cream and milk for 10 minutes…decided the peaks weren’t quite stiff enough, so beat it some more. The next thing I knew, I had a liquidy mess. I called my mother who told me that I had made butter and all hope was gone. Meanwhile, my compote was cooling and I added the thyme and lemon and at some point I realized I was not supposed to add them to the whole batch. I picked and chopped some more thyme and zested some more lemon. I was determined to make this work. I put my mixing bowl and beater into the freezer (tip from Mom,) and drove the 8 miles into town to buy more cream. This time I watched those peaks like a hawk! When I added my compote which was very liquidy (was it supposed to be?) the whole mixture was totally purple not at all pretty like yours. Positive I was an ice cream failure, I put it in the freezer for the night. Well, I served it to guests this evening and they LOVED it! One man said it was the best ice cream he had ever eaten! perseverance does pay off! Thank you for the recipe; I can hardly wait until the peaches are ripe!
Hi Geri,
First off, thank you so much for sharing your experience! That’s so interesting to hear. . I’ve had one friend try this method with a liquidy mess, like you started with, and then another friend, who had success. May I ask what kind of mixer you are using and what speed you beat the mixture at? oh and what attachment did you use? I’ve heard about putting the mixing bowl and beater into the freezer (great tip!) .. but you shouldn’t have to do that BUT I can see why that would help (similar to an ice cream maker bowl being in the freezer). The compote should be a little liquidy but not too liquidy, there’s a photo above in the post if that helps. . . anyway, I am SO HAPPY to hear it turned out well!! hooray!! and I love that you are growing your own fruit! Love that!!
Hi Alice,
I used a Hamilton Beach stand mixer that’s about 25 years old. I used the whisk attachment and speeds 6 – 8. It was pretty warm and humid that day too. When I try the peaches, do I make a compote as well?
ah, I see. . I’m sure the heat and humidity had something to do with it too. Regarding the peach flavor, it really depends on what you want: if you want more peach chunks or just the flavor. . so I would try both: just adding little peach chunks and making a peach compote. If you try either way, please let me know! Sounds delicious! I might have to try a peach flavored ice cream soon myself! 🙂
Hi Alice,
I made the peach ice cream and it was awesome! I found lots of recipes so I mixed and matched and here’s what I did: I bought 4 large peaches at the farmer’s market. I sliced them in half (removed pit), put them on foil in a baking pan, drizzled them with honey and sprinkled on a cinnamon spice blend that love. I baked them at 350 for half an hour. Meanwhile, I toasted some pecans in a sauté pan along with some sugar and the same spice blend. When the peaches were done, I let them cool a bit, peeled off the skins, then put them in the fridge for an hour or so. Next I mashed them so they were still pretty chunky. Then I added the peaches and pecans in place of the blueberry compote. To serve, I drizzled on some warm caramel sauce. Love this recipe! Strawberries are next!
Hi Geri,
Oh my goodness!! Sounds amazing!!! Gotta try this while I can still get sweet fresh peaches! 🙂 yum!
Will do…thanks for the advice! : )
This is just gorgeous!! I bet it tastes amazing too. I love how you styled the pictures- perfection!
These ice cream looks so fresh, bright and delicious for spring and summer! Yum!