This refreshing juniper berry ice cream is swirled with jammy blueberries for a match made in frozen dessert heaven. The essence of juniper berries adds a botanical twist to make this sweet treat not overly sweet. A seasonal staple for summer, share this blueberry and juniper ice cream at your next soiree.
Makes 2 quarts
10 juniper berries, smashed
5 cardamom pods
1 cinnamon pod
1 cup sugar
1 pint very ripe blueberries, preferably local
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 (14-ounce) can sweetened condensed milk
2 cups cold heavywhipping cream
Pinch sea salt
- Bundle smashed juniper berries, cardamom, and cinnamon in cheesecloth with a small tie to make a sachet.
- In a small, heavy-bottomed pot, add sugar and enough water to make the mixture look like wet sand. Turn heat to medium high and cook sugar until it becomes caramel in color. Add blueberries and spice sachet, and cook for 10 minutes, until blueberries break down. Mix cornstarch with 2 tablespoons of water to create a slurry and add to blueberry mixture. Boil until very thick, about three minutes. Stir in lemon zest and juice, and then cool in refrigerator.
- In the bowl of a stand mixer fitted with whisk attachment, combine condensed milk, cream, and salt and mix on high until mixture forms stiff peaks. Gently fold in blueberry mixture. Pour into a loaf pan and freeze for 6 hours.