I'm becoming a kitchen appliance fanatic. I've always loved them, but now, more than ever, I find myself wandering the home section of Macy's or TJ Maxx and envisioning how pretty some of these things would look on my counter, and how delicious their products would be. So, I've been interested in a fancy little ice cream maker for a while and thought this week's Tuesdays with Dorie was the perfect excuse. Try as I might, though, I couldn't find a good deal on the little Cuisinart of KitchenAid attachment. I decided to check Craigslist and found the brand new Cuisinart for $15, sealed in the box. I called the guy and happily picked it up, eager to try the new recipe.
Things seemed to be going my way. I had exactly one cup of fresh blueberries in the fridge. It looked beautiful, but a little dry, in the sauce pan, and I quickly looked at the book and realized I'd forgotten the JUICE of the lemon!
I added in the juice and got to work on my blueberry, sugar, and lemon compote. It was so pretty and then suddenly...
The blueberries burst and turned purple! It boiled and smelled delicious.
I poured it into the blender, pureed, and I'll admit I snitched a little spoonful. Yum.
Next, I added the cream and sour cream and blended. It got the okay for sweetness from my Dad, who is the blueberry king, so I put it into the fridge to cool.
After it was chilled, I ran and picked up the ice cream maker from the nice guy a few miles over. Totally brand new and so cheap. That makes me happy. I washed it, threw the bowl in the freezer, waited about two hours, poured the ice cream puree into the bowl, and started the mixing. I know some of you are thinking, "Two hours? Mine takes longer than that. I wonder if her cool cheapo Craigslist ice cream maker has super powers or something..." No, it doesn't, as you can see from the rest of the pictures.
After it thickened a little, I added some chopped white chocolate chips for a little added flavor. And then, it never thickened any more. In my haste I neglected to follow the directions to freeze the bowl overnight. So, I tried to compensate by following some of the ice cream without an ice cream maker directions. It never thickened completely but was good to go, if not totally photogenic, by the end of the night.
I served up a dish for my dad, complete with freezer burned blueberries (I used all the fresh earlier) and he took two bites and told me in his nicest voice that he was full. Well, he never says anything bad about my cooking and he always loves ice cream, so I told him to tell me what he thought and my feelings wouldn't be hurt. He said it was WAY too sour (and I secretly agreed!). Then, my husband came and poked his nose in the kitchen, grabbed a spoon and made a crazy face letting me know he thought the same thing.
So there you have it. This was a ton of fun to make and a great excuse to get a cute little rock-salt-free ice cream maker (the old one is going to Goodwill once it comes out of storage!) Despite it's beautiful color and great ingredients, this just wasn't a hit at my house, even for the blueberry lovers. I'll try the technique again, though, and loved making it. I'll admit, too, that not liking a Dorie recipe is not such a bad thing for my skinny-jeans goal. LOL. Thanks, Dolores, for choosing a fun recipe. I can't wait to plow through the rest of the ice cream recipes in Dorie's book, since we have enough Arizona summer left to get through them!