Shaved Blueberry Cinnamon Ice Food

NO CHURN BLUEBERRY CINNAMON GRAHAM CRACKER SWIRL ICE CREAM

Steps:

• Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
• In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
• Gently fold in the graham crackers.
• Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
• Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
• For best results allow ice cream to sit at room temperature for 5 minutes before serving.

SHAVE ICE WITH FRESH BERRY SAUCE

Steps:

• Put berries and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar. Simmer for about 5 minutes, until sauce has thickened slightly. Cool thoroughly.
• For each serving, pile about 1 cup shaved ice into an ice cream glass. Spoon 2 to 3 tablespoons sauce with berries over the top.

SHAVED BLUEBERRY CINNAMON ICE

Steps:

• Put the water in a saucepan. Add the sugar and cinnamon stick. Bring the liquid to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved. Strain. Refrigerate until cold.
• Put the blueberries in a blender or food processor and puree until smooth. Pass the puree through a strainer. Refrigerate until chilled.
• Combine the chilled syrup and blueberry puree. Pour the mixture into a sorbet machine and proceed as directed.
• Put the sorbet in the freezer until it hardens and becomes glassy, about 6 hours. Using a sharp knife, shave the sorbet into tiny slivers and serve in chilled glasses.