Blueberry Dream Ice Cream With Coconut Milk Food

VEGAN BLUEBERRY COCONUT ICE CREAM

Steps:

• Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
• Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
• Stir in the alcohol, if using.
• Pour into a container and chill overnight.
• Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
• If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
• Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.

COCONUT MILK ICE CREAM WITH FRESH BLUEBERRIES

Steps:

• In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
• Remove from heat and put in a glass container. Let cool.
• If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
• If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
• When ready to serve let set for about 10-15 minutes until soft enough to handle.

BLUEBERRY DREAM ICE CREAM WITH COCONUT MILK

Steps:

• In a food processor, combine blueberries and maple syrup. Blend until smooth. Run mixture through a strainer to remove excess liquid, and reserve the purée. Set aside.
• Combine coconut cream and vanilla bean in a large mixing bowl and beat using a hand mixer on medium speed until thick. Stir in any additional mix-ins.
• Spoon 1/3 of the coconut mixture into a cake tin and smooth evenly. Spoon a few dollops of the blueberry mixture randomly on top and use a chopstick or tip of a knife to swirl. Repeat layers twice. Freeze for 4 hours. Thaw for 15 minutes before scooping.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

BLUEBERRY, COCONUT & LIME ICE CREAM

Steps:

• Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
• Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
• Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.