Blueberry ice cream

I'm enjoying the ice cream maker. I made strawberry ice cream for our family celebration of Gem's birthday about a month ago. I've had The Vegan Scoop from the library for nearly as long and made peanut butter banana ice cream while the boys were in massachusetts.

Tonight, I made blueberry ice cream while making and eating dinner with the kids. We all had some for dessert.

It's yummy. especially with the local, organic berries. (Red Sox Daddy made a couple of blueberry pies over the weekend which were sublime.)

It's vanilla-y. Next time I may scale back a bit.

It's surprising. I swear I was getting hints of chocolate/coffee. What?

Anyway, here's the...sorry, I can't resist!...scoop :-)

Blueberry Ice Cream from The Vegan Scoop

1 cup soy milk, divided
2 Tbs. arrowroot powder
1 cup blueberries
3/4 cup sugar, divided
splash of lemon juice (or a squeeze :-)
2 cups soy creamer
1 Tbs. vanilla extract

In a small bowl combine 1/4 cup soy milk with arrowroot powder and set aside.

Mix blueberries, 1/4 cup sugar and lemon juice in a small sauce pan. Heat until boiling and some blueberries have burst. Set aside.

Mix soy creamer, remaining 3/4 cup soy milk, and remaining 1/2 cup sugar in a sauce pan and cook over low heat. once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.

Add vanilla extract and blueberry sauce you created earlier.

Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker's instructions.

Yield: 1 quart.

Notes:

• sorry to those of you who cannot do soy...this recipe is soy-rific.

• I squeezed in some lemon juice directly from a lemon.

• to my eye, the liquid does not thicken noticeably when I add the arrowroot "cream" (not really creamy, in my opinion). but the arrowroot does do the trick, the resulting ice cream is quite creamy.

• I always make the ice cream base the day before and chill it overnight. the base needs to be absolutely cold in order to get good ice cream texture (the liquid in the mixing bowl needs to be absolutely frozen as well).

• I love the ice cream when it is just made. It's soft and creamy, cold and sweet. Any leftovers can be placed in a freezer-safe air tight container and frozen. This ice cream, however, will be very hard and on the icy side. You can leave it on the counter for a bit to soften it up, but to me, thus far, it just isn't the same as 'fresh'.