Wild Blueberry Ice Cream Recipe
What could be simpler than mixing ingredients in a blender and pouring them into an ice cream machine?
Yet doing so with blueberries makes for an unbelievably scrumptious ice cream! Use all wild varieties of any berry, and you won’t regret it!
Various wild blueberry species can be as small as 1 ½ feet and as large as 14 feet tall. The alternative leaves of these shrubs are short stalked, elliptical, mostly smooth edged, and 1 to 2 inches long. The round, blue-black berries have a five-parted “crown,” or partial opening, at the end opposite the stalk. Poisonous berries that look like blueberries lack this “crown.”
2 1/2 cups soy milk or nut milk
1 cup well-drained silken tofu
1/2 cup raw cashews
1/2 cup canola oil or safflower oil
1/4 cup vegetable glycerin, barley malt, or honey
1/4 cup lecithin granules
2 teaspoons vanilla extract
1 teaspoon blueberry extract (optional)
1 teaspoon liquid stevia (optional)
1/2 teaspoon salt
2 1/2 cups wild blueberries or huckleberries, picked over for stems
1.In a blender, combine all the ingredients, except for 1 cup of the blueberries, and process until smooth.
2. Chill the mixture ( or begin with chilled ingredients) if required by your ice cream machine. Stir in the remaining blueberries.
3. Pour the mixture into the ice cream machine and freeze it according ot the manufacturer’s instructions.
Adapted from <I>The Wild Vegetarian Cookbook,</I> by “Wildman” Steve Brill (The Harvard Common Press, 2002).