Blueberry Honey Ice Cream

Well it’s Monday once again, and like most Mondays, it leaves us a slight longing for reliving the weekend that just passed. Lately I have been picking up extra shifts at the hospital to help save up for our big trip at the end of summer, which leaves little time off to rest. But this past weekend I had 3 whole days off in a row! Woohoo! I finished rereading the Harry Potter series, and now I really want to watch the movies again – but my husband says that the HP series is good just being watched once a year. Someone please talk some sense into him. I went to a Mary Kay launch party – and while I felt like an old adult, because my mom and her friends always went to Mary Kay parties, I did greatly enjoy the free facial and winning some prizes. But wow, am I already at the age where anti-aging skin care kits are being sold to me? I guess I am only 5 years away from 30. Nope, don’t want to talk about it. And Alex and I got to have one of our rare date nights. We rented Passengers and ordered Giordano’s Pizza. When we went to go pick up the pizza, I kid you not, I thought it weighed like 5 pounds, and I’m pretty sure it did. While Giordano’s Pizza is one of the infamous restaurants for deep dish pizza in Chicago, Lou Mati’s is still my fav deep dish.

So quick side note. I’ve realized that when it is storming here with thunder, lighting, the works, I really crave deep dish pizza. And I finally realized why! Last summer, when Alex and I were on our “everything seems to be going wrong” Chicago trip we got caught in a torrential down pour, thunder and lighting storm in downtown Chicago. We were desperately trying to find a Rent a Bike station to return our bikes, but the stations we located on the map were not there. I remember biking through the rain and the flooding sidewalks, completely unable to see more than a few feet in front of me, while still trying to bike as fast as I could, which just made the pelting rain drops hit me even harder. We eventually gave up, and took a taxi back to our Airbnb. As soon as we got back, the rain had completely stopped. Major face palm. But we did the best we could to recover the evening by going to Giordano’s Pizza - which after being soaking wet and cold, the pizza was the perfect thing to warm us up.

This past weekend I also did a lot of recipe testing. I made this blueberry honey ice cream, and IT IS SO GOOD you guys! I’m usually more of a mint, salted caramel, or peanut butter ice cream gal, so I was surprised to find that I could also enjoy this delicately sweet ice cream flavor. The fresh blueberries in season contributed a lot of flavor to this dessert, while the honey was very much present, without being over powering. And how fun is that light purply-blue color! This would certainly make for a refreshing summer treat. 


1.  Slowly bring to a boil in a small saucepan over medium heat: 
              1 cup blueberries
              1/4 cup granulated sugar

2.  Reduce heat. Stir and mash the berries with a potato masher or spoon, then return to a boil.

3.  Remove from heat. Strain blueberries through a fine mesh strainer into a small bowl, then set aside. 

4.  Mix together in a medium saucepan over medium heat: 
               1 1/4 cups milk
               1/2 cup granulated sugar
               1/4 cup honey
               1/8 teaspoon salt

5.  Stir until the sugar has dissolved. 

6. Meanwhile, whisk together in a medium bowl until light in color: 
               3 egg yolks
               1/4 cup granulated sugar

7. Temper the yolks by slowly pouring in a 1/3 of the hot milk mixture, whisking continuously. Add an additional 1/3, continuing to whisk. Once the bowl is warm to the touch, return contents to the remaining milk mixture. (This tempering helps prevent your eggs from cooking into scrambled eggs!)

8.  Reduce heat to low, stirring constantly, until the mixture coats the back of a wooden spoon. Do not let it boil. Remove from heat. 

8.  In a large separate bowl, mix together:  
               2 cups heavy cream
               The set aside blueberry concentrate
               1 Tablespoon vanilla extract 

9.  Add the ice cream mixture. Refrigerate for 1-2 hours, until chilled. 

10. Pour into ice cream maker, and churn per manufacturer's instructions. Store in the freezer in an air-tight container.