Nanas Blueberry Ice Cream Sauce Food

NANA'S BLUEBERRY ICE CREAM SAUCE

Steps:

• Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
• Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
• Remove from the heat and stir in vanilla.

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.

NANA'S BLUEBERRY PIE

Steps:

• mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Careful not to bruise or squish berries.
• Pour into bottom pie crust. Dot with butter.
• Top with second pie crust and fold it over the edges of bottom crust and pinch to secure.
• Refrigerate at least 30 minutes to firm up the dough.
• Remove from frig and poke holes in top of pie with fork to allow steam out while baking.
• Place pie on baking sheet in order to catch juices that may spill over and Bake in preheated 425 degree oven for about 20 minutes.
• Reduce temperature to 350 and bake for 20 minutes more.
• Remove pie and brush with melted butter. Sprinkle with cinnamon and sugar mix all over entire pie, making sure to get right to the edges (no one has ever left a crust on the plate from my pie since it tastes so delish)
• return pie to oven and bake for additional ten minutes or until juices are thick and bubbling.
• Remove pie and cool completely so it doesnt run when cut. (I do not like hot blueberries so I refrigerate mine after cooling and dont serve until its cold) Add a bit of cool whip or whip creme or ice cream and enjoy

BLUEBERRY ICE CREAM

Steps:

• Bring blueberries, sugar, and salt to a boil over medium heat.
• Mash berries while stirring.
• Simmer for about 5 minutes, stirring frequently.
• Remove from heat and allow to cool slightly.
• Purée mixture with milk just until smooth.
• Stir in cream.
• Strain mixture and chill for at least 2 hours or up to 1 day.
• Freeze according to ice cream maker instructions.

BLUEBERRY ICE CREAM

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BLUEBERRY ICE CREAM

Steps:

• Puree the blueberries, or just crush them if you prefer the"chunks".
• Add 3 Tbs of sugar and chill in the refrigerator while you prepare the rest of the recipe.
• Beat egg yolks until light yellow.
• Add the 2 cups sugar, a little at a time, until light and fluffy.
• Add the cream.
• Add the vanilla and beat 5 minutes. (I know vanilla is expensive these days, but please don't use imitation vanilla; you WILL notice a difference in the taste.).
• Beat egg whites until stiff and gently fold into egg yolk mixture.
• Add the blueberries.
• (at this point, you may use a tiny bit of"violet" paste food coloring if using fresh blueberries. I have found that if you use frozen blueberries, this will not be necessary to achieve the"blueberry" color. You will need very little of this coloring, as it).
• Pour into cooled freezer can.
• Add enough whole milk to fill the can to the freeze fill line.
• Freeze according to manufacturer's directions for your ice cream freezer.