When the summer months roll in I get an unexplained craving for ice cream.  Every.  Single.  Damn.  Day.  There’s nothing I love more than the homemade variety, and with the farmer’s markets in full swing in and around Calgary, the fresh fruit options are endless.  Blueberries are at their peak right now, and when my man came home with a box big enough to last us the rest of summer I knew I needed to find a recipe to use them. I actually tested two different recipes, one using the Philadelphia method of making ice cream, and one using the French method.  French won out and I went with this recipe that was the right combination of creamy and decadent while spotlighting the fresh blueberry flavour.  Ice cream cones post lunch, snack time and dinner from now until September.

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