Blueberry Ice Cream

Epicurious

It's blueberry season!


2 C picked-over blueberries
3/4 C sugar
1/8 t salt
1 C milk
1 1/2 C heavy cream

In a saucepan, bring berries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly.

In a blender, puree mixture with milk just until smooth, and stir in cream. Pour puree through a sieve into a bowl, pressing on solids with the back of a spoon. Chill mixture at least 2 hours, or up to 1 day, until cold.

Freeze ice cream in an ice-cream maker then transfer to airtight container to store in freezer.

Strawberry (or other Berry) Sorbet

Brenna

I've made this with both strawberries and blueberries. I love the egg test at the end to ensure perfect taste and texture.


several cups of berries, frozen or fresh
simple syrup (equal parts sugar and water, heated until sugar dissolves; can be stored in fridge, covered, for several weeks)
1/2 t lemon juice (optional)

Fill medium saucepan 1/2 to 3/4 full with berries. Add a small amount of water. Simmer on low just long enough to be soft and mushy.

Pour contents of saucepan into a blender and blend till very smooth. Strain through a fine sieve.

Now, add a little simple syrup and stir and do the egg test: gently set a whole, uncracked egg into the sorbet. When the sorbet is perfectly sweet, meaning it has the right amount of sugar so that it's a great consistency and not icy, the egg will partially float and you will only see between a dime- and a nickel-sized portion of the egg. If none of the egg shows, remove the egg, add more simple syrup, and try again. If a lot of the egg shows, there is too much sugar in the sorbet, so add a little water, and try again. It really works; I was very impressed!

Butterscotch Bark Cake

My mom would often make this when I was a kid. Named for the bark-like designs in the frosting you make with the tines of a fork, this cake is perfect for picnics or potlucks-- you don't need a fork as you just slice it into bars and hand it out. (Below is my son's first post-Covid birthday party when he requested this cake and we did exactly that, starting with his very own piece in which we stuck his candles.) With butterscotch melted into the cake batter, and chocolate chips in the frosting that don't entirely get melted in the mixing it's an easy, delicious standby treat that I love having in the fridge. 

Butterscotch Bark Cake   

Cake:

1 C quick-cooking oats
6 oz. butterscotch chips 

3/4 C sugar 

1/2 C brown sugar 

12 C butter 

2 eggs 

1 1/2 C flour 

1 t baking soda 

1/2 t salt 

1/2 C raisins 

1/2 C nuts (I leave these out) 

Preheat oven to 350. Combine 1 1/2 C boiling water and oats. Let stand.

Melt butterscotch chips over hot (not boiling) water. Set aside.

Combine sugars and butter. Beat well. Beat in eggs. Blend in oats and butterscotch. Add flour, soda, and salt. Beat well. Add raisins and nuts, if using.

Pour into greased 9 x 13" pan. Bake 25 - 35 minutes. Let cool completely before frosting.

Frosting: 

1/4 C milk 

2 T butter 

1/2 t salt 

6 oz. semisweet chips 

1 t vanilla 

1 1/2 C confectioner's sugar

Put chips, vanilla, and sugar in large mixing bowl.

Combine milk, butter, and salt. Bring just to a boil. Pour over chips vanilla, and sugar in mixing bowl and start beating immediately (the idea is that the chips will mostly but not completely melt into the frosting). If frosting is too stiff, add more milk; if too soft, add more confectioner's sugar. Beat until almost smooth. Spread on cooled cake and make bark designs with a fork. Store in the refrigerator.