Makes 2 quarts

There’s an old Icelandic saying: “Even though you are small, you can still be clever.”

Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.

Make ice cream. Let joy overwhelm you – become a child, yet again.

I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog.

Ingredients:

2 cups blueberries
1 Tbsp water
1/2 tsp fresh, crushed cardamom (the seeds of about 15-20 pods)
2/3 cup sugar
2 cups heavy cream
1 cup milk

Method:

Ah, blueberries. There’s no quicker way to revive the inner child. Especially when the winter has drug on, and on, and on – our friends in Iceland will tell you that.

Here’s what you do to start giggling like a six year-old again:

1. Fly to Iceland

2. Pick blueberries

3. Make ice cream.

Your nearest farm will also do. You’ll not only leave with blueberries, but a lifetime of happy memories.

Ava loves blueberries, so she adored our little outing to High Fence Farm this month. She was especially keen on carrying the bucket.

Try not to eat them all in the car ride home. Once you get those blueberries home – what few you do get home will make delightful ice cream. It’s totally worth the wait.

Here’s what you do:

Stir and simmer together blueberries, water, sugar, and cardamom until blueberries soften and the sugar dissolves- about 5-10 minutes. Chill completely – in an ice bath or overnight.

Meanwhile, dream a little daydream:

Decide where you’d rather eat the ice cream when it’s all done. A) While watching a fisherman’s stone-lifting competition, or B) while floating over the Dettifoss waterfall.

Lifting stones is a way to assess a fisherman’s capability and therefore pay. The largest stone weighs 154 kg. Djupalonsandur, Iceland. Photo by Chris | The Dettifoss waterfall, Iceland. Photo by Roger McLassus.

I’m totally going for the waterfall. I like floating. Floating with ice cream sounds even better.

When the blueberries are sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind they do get very hard.

Add to ice cream maker with cream and milk. Churn according to package instructions.

Even Iceland’s landscape looks like churning, swirling ice cream. How weirdly wonderful.

Kaldaklofsfjöll mountain range, Iceland. Photo by Valtameri

Except, of course, that blueberry ice cream is distinctly more purple than the ice in Iceland.

Eat it right up! Straight from the machine is best – when it’s like soft serve.

You could also put in a container and freeze a few hours longer, until scoopable.

Totally amazingly scoopable.

With each bite, feel yourself transform into a carefree child.

Full of light, and laughter, and love.

And giggles. Lots of those, too.

Enjoy!

Blueberry Cardamom Ice Cream

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There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.

• CourseSweets
• Lifestyle5-ingredients or less, Vegetarian, Weekend Projects
• Food TypeFruit, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
2 quarts	15 minutes

Cook Time	Passive Time
10 minutes	1 hour

Servings Prep Time 2 quarts 15 minutes

Cook Time Passive Time 10 minutes 1 hour

Blueberry Cardamom Ice Cream Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom. CourseSweets Lifestyle5-ingredients or less, Vegetarian, Weekend Projects Food TypeFruit, Miss Ava's Favorite Recipes, Sasha's Favorite Recipes Servings Prep Time 2 quarts 15 minutes Cook Time Passive Time 10 minutes 1 hour Servings Prep Time 2 quarts 15 minutes Cook Time Passive Time 10 minutes 1 hour

Ingredients

• 2 cups blueberries
• 1 Tbsp water
• 1/2 tsp ground cardamom
• 2/3 cup sugar
• 2 cups heavy cream
• 1 cup milk

Servings: quarts

Units:MetricUS Imperial

Instructions

1. Stir and simmer together blueberries, water, sugar, and cardamom until blueberries soften and the sugar dissolves- about 5-10 minutes. Chill completely – in an ice bath or overnight.
2. When the blueberries are sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind they do get very hard.
3. Add to ice cream maker with cream and milk. Churn according to package instructions.
4. Eat it right up! Straight from the machine is best – when it’s like soft serve. You could also put in a container and freeze a few hours longer, until scoopable.