You know how it is. You get to talking with a friend, just about stuff. One of them mentions something, and it’s “off on a tangent we go!” Before you know it, you’ve got a pretty awesome idea brewing.
This happened to my friend Heather and I about a month ago. We were taking back and forth in twitter DM’s (Direct Messages). Just like the onsite tweets, the character limit in a DM is 140. So instead of chatting in an email, we sometimes rack up a bazillion DM’s instead of about 4 emails. (In fact, we’re doing it right now, as I type this!) I know! So silly! There’s a point here somewhere, I swear.
It was right after I made the one ingredient banana ice cream, and I was all “You’ve got to make this ice cream!” She was all “But whoa, I’m already making blackberry vanilla ice cream this weekend.” To which I probably said something like “So what, make this one too, it’s wicked easy!” This went on for about 50 DM’s (remember--140 character limit!) and an idea was hatched. Or in this case--churned!
Our idea was to use as many local, fresh ingredients that we could get our hands on this summer, and turn them into the freshest, most delectable ice creams we could think of. That includes fruit, vegetables and herbs! Great idea, right? That way, we can be locavores and have our ice cream, too. Our ice cream makers won’t know what hit them. Obviously, not every ingredient can be local. Most fruits, vegetables and herbs, yes. Even cream and eggs! But you know, no matter how hot Heather and I may think it is outside, we just can’t get local tropical fruit in our immediate areas. So we’ll do our best.
That’s how Scoopapalooza came to be! We’re just starting out, but if you’d like to join, please feel free. You do need an account on Flickr, but that’s also free. Our first official Scoopapalooza will run from Memorial Day to Labor Day, or Monday, May 31 - Monday, September 6. Official rules are posted in the Flickr group--so if you decide to join, please check those out in the Discussions area. The official banner below was made by the super talented Heather. Isn't it awesome?
My first official entry into the group pool is Blueberry Crisp Ice Cream. We’ve added some photos already, as have some of the members. I found these gorgeous blueberries at the farmer’s market we go to--so blueberry is the lucky first fruit!
I wanted to find a new way to incorporate the berries into ice cream, rather than just toss them in and call it a day. My train of thought stopped at the blueberry crisp station, and yes(!) that would be a fun way to redo the familiar blueberry crisp with a scoop of vanilla over the top.
1/2 cup flour
1 1/4 cups rolled oats
1/4 cup packed brown sugar
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp ground ginger
1/2 cup unsalted butter, melted
2 pints fresh blueberries
2 tsp lemon juice
1/4 cup sugar
3 tbsp packed brown sugar
2 1/2 tbsp cornstarch
1 1/2 tsp cinnamon
3/4 tsp nutmeg
2 TBSP unsalted butter
Heat oven to 375. In a small bowl, combine all the dry topping ingredients. Add the melted butter, stir until crumbly, and set aside.
Put the blueberries in a medium bowl and toss with the lemon juice. In a smaller bowl, combine the remaining filling ingredients, mixing the butter in with your fingertips until the mixture is crumbly.
Stir the spice mixture into the berries and combine the two, then pour the berries into a lightly greased 8-9 inch square pan. Pat the topping over the berries and bake for 30-35 minutes.
Take a serving for yourself after it cools a bit, because you won't be able to leave it alone, this I know. Then cover it and set it in the fridge--where the family won’t find it! Chill completely.
Blueberry Crisp Ice Cream
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup half and half or milk
2 tsp vanilla extract
Whisk the eggs in a mixing bowl for 1-2 minutes.
Add the sugar a little at a time, whisking after each addition, then continue to whisk for about a minute more.
Pour in the cream and half & half or milk, and the vanilla--whisk to blend.
As long as this mixture is cold, I go ahead and start the churning process. If you want, you can chill the mixture first.
So--proceed with manufacturers instructions for freezing the ice cream.
When it's done, transfer it to a container, and gently fold in small spoonfuls of the also cold blueberry crisp--topping and all.
When you think you've got enough--and I like a lot--cover it and set it in the freezer to firm up.
Remember, if you’d like to join the Scoopapalooza, just head on over to Flickr and check out the official group. We’d love to have you!
PS--the Mixed Berry Pandowdy will be an upcoming post. It’s super quick and easy and so very delicious. Also a quick summer dessert!