WOW!! Now I want to make that, and I’ve never eaten or made blueberry ice cream, I’m sure! I’m surprised it’s Philly-style, since the thorn-berry method she has is custard… would have thought it would be the same method.
The color alone is a good hook!
I won’t really know until tomorrow how strongly the blueberry comes through. You cook a whole vanilla bean in with the jam, so there is that element, as well.
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I can’t wait to hear how you like it.
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I made Jeni Britton Bauer’s roasted strawberry and buttermilk ice cream. In the past I decided that I really prefer to cut the sugar down to 1/2 cup for Jeni’s base, as I find 2/3 cup a bit sweet. I decided to leave it here because of the tart strawberries and the buttermilk. I upped the salt to 1/4 tsp as I always do with her base. This ice cream to me barely has strawberry in it. Only 1/2 cup of roasted strawberry purée goes into it after you roast a pint with 1/3 cup of sugar.
The buttermilk is also only 1/4 cup. I wished I had cut the sugar after all as I found this base very sweet when it was all said and done. Not Stella Parks level, but still more than I care for. I had held back on the lemon juice and added it to taste to balance the final base out.
Texturally the ice cream is very nice as Jeni’s ice creams always are, but the thing about when I find an ice cream too sweet is that it’s hard to judge the flavor because the sugar gets in the way. The ice cream is pretty good, though I do feel that it’s sort of ice cream for people who don’t necessarily love real strawberry. I was drawn to it precisely because the strawberries here are not of the quality necessary to make a good classic strawberry ice cream, and I had read lots of raves for it.
Stella Parks crams I think 2 lbs strawberries into her version made with roasted strawberries. However I know not to even bother looking at the amount of sugar relative to the cream. 
Having said all that, I had gotten it in my head to make ice cream sandwiches with this thinking of how nice chocolate wafers sounded with strawberry ice cream. I made Smitten Kitchen’s chocolate sheet for these because I previously found Stella Parks’ recipe too bitter (equal amounts of cocoa and flour).
These are just right in being nicely chocolatey without bitterness that hits you in the face.
The ice cream sandwiches are AMAZING! The combination of strawberry and chocolate is great obviously, and the chocolate wafer helps to cut the sweetness of Jeni’s ice cream.
I’m going to be playing around with ice cream sandwiches some more as I am all about sponge cake as the base rather than cookies and want to get into that. I’m planning on making Ruth Tam’s strawberry buttermilk ice cream, which calls for more strawberries and buttermilk than this one and is based on Salt and Straw’s formula. I like that frozen strawberries are welcome in it, as I prefer them to our fresh ones.
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Easy on an iPad. Screenshot by pressing the on off button at the top and a volume button on the side - at the same time.
Screen shot the page, pull in borders to remove ads etc.
save to photos and email or text from photos.
Nice write up! Love your details and preferences. I just made the Smitten kitchen version and needed to add a bit extra to get the 2.5 cups. Used some coffee ice cream - next time it will be all coffee ice cream !
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That’s so cool we both made the same recipe. I love the swirled look of yours with two types. I also love coffee ice cream, so I bet those are awesome.
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OMG
That looks so good.
Excuse me for a moment, I need to go and lick my computer monitor.
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Thank you!
How do you store these?
In the stomach?
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I wrapped them in wax paper and put some stickers I got when I bought some cellophane bags, but usually I just plastic wrap them. Foil is good, too. They don’t last long before getting eaten .
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I was wondering because the wafer/cake part seems like it could stick badly to packaging …
The black raspberry ice cream posts above got me thinking. We’d picked raspberries over the weekend for freezing and for shortcakes. I made a coulis because I knew the berries wouldn’t release a lot of sugar like strawberries would have if macerated. And then I had a lot of coulis left which I froze and plan to make into a rasp ice cream w/choc chunks after we finish our current pints from ice cream palooza.
The question is - it seems like the vast majority of posts above followed a recipe by a well known chef. I just googled up a recipe and chose the first one that looked fine. No egg style. Pretty basic - make a coulis, mix it with cream, cool it then churn it then add some chocolate and a little vodka at the end.
However, I’m only going to make ice cream so many times in the season, and I don’t know whether to “waste” one such with an unknown author. Does it matter? Should I just find a recipe by DL or RB or Stella or Smitten etc? Is it going to make a difference in end product? Do they use different amounts or methods? Because the ingredients look pretty straightforward.
Here is the recipe I bookmarked. Is it inferior to another chef’s for instance? https://curlygirlkitchen.com/raspberry-chocolate-chunk-ice-cream/
I like that blog and she has very nice recipes. I follow lots of people who aren’t known, but are knowledgeable and make excellent food. Ice cream is simple, but there is a lot of science to it when it comes to texture. It’s still ultimately a simple treat that people have been making for a very long time. The reason for going with certain people’s recipes is knowing they test a lot so it’s a good starting point. In the case of someone like Jeni Britton Bauer, ice cream is basically her life and she worked to make her recipes work at home, and I’ve already made her base so I know I love the texture. Conversely I’m not much of a fan of Stella’s ice cream recipes.
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OK. Here’s my take on the blueberry ice cream from Rose’s Ice Cream Bliss p. 63.
I followed the recipe and instructions to the gram with one exception: I used a heavy cream (36%), as called for, but in lieu of whole milk subbed Silk Extra Creamy Original Almond Milk (almost 3x the fat content as Silk regular almond milk). Just trying to cut my lactose intake a bit.
Color-wise the photos speak for themselves. The texture was equally wonderful – creamy, soft and scoopable right out of our freezer.
I did not find the blueberry flavor overwhelming, though. If I had to pick the flavor from multiple-choice, I could (definitely blueberry and not banana or peach), but if I closed my eyes could I identify it out of the universe as blueberry? Probably not. I’m unsure as to where-in lies the issue. It wasn’t the berries – they were picked at the peak of ripeness and in the pot within an hour. While I didn’t freeze them first, I had no difficulty extracting everything – what remained in the sieve after straining amounted to 3-4 tablespoons at most. The ice cream was delicious, and I’ll make another batch but am inclined to reduce the vanilla a bit, up the acid a tad, and maybe reduce the sugar slightly. I think I’ll also try a higher heat for breaking down the berries; she calls for 10 minutes, mine took closer to 15, which may have dulled the flavor a bit. If none of that does it for me, I might try yogurt instead of the almond milk, or possibly, a ripple of blueberry syrup.
The batch I made won’t last long. Worth tinkering with!
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I’m planning on making this at some point:
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When you get to it, please report!
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For ice cream: I personally use tested recipes by cookbook authors I trust precisely bec I don’t want to waste the highly seasonal and not-cheap ingredients, and because I don’t have the vast experience with making ice cream that I have with other types of foods, so I feel less inclined to risk failure and less inclined to freestyle.
Do I wish for the day when I can improvise/cut loose a bit? Yes 
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With the milk subbed out, I wonder how much less fat the ice cream had overall?
