Leigh Goff

Author

BERRY US BLUE

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by Helen Carpenter

We have a confession to make. Sometimes…sometimes here in Carpenter Country I’m not actually sitting at my computer all day working diligently. That’s right. Sometimes I…I go OUTSIDE! Into the SUNSHINE!

One of those special occasions took place in early May when my husband and I headed out to the u-pick field. Because we are serious blueberry pickers, we brought home enough berries to enjoy a few bowls fresh-from-the-field, to put a couple of handfuls on top of cereal, and to make biscuits, bread, buckles, cheesecake, coffee cake, crumbles, cobblers, donuts, muffins, pies, pancakes, scones, and ICE CREAM!

Are you screaming yet for blueberry ice cream? Us too. In fact, we’re going to take a break and sample a bowl. Here’s the recipe in case you want a break from your own busy day. You will need an ice cream maker (ours makes about 1½ quarts) and a blender or food processor for this recipe.

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HOMEMADE BLUEBERRY ICE CREAM
1½ cups fresh blueberries, washed, and dried (slightly less than a pint of fresh, or you can use frozen berries if you drain them well)
1 pint (2 cups) heavy whipping cream
1 cup milk (whole or reduced fat, your choice – coconut milk is a delicious substitute)
½ cup sugar (more or less to suit your own sweet tooth — or teeth)
½ tsp. vanilla extract

Place rinsed blueberries in the blender or food processor and process for a minute or less.

Add the whipping cream, milk, sugar, and vanilla extract to the pureed blueberries in the blender.

Process 10-20 seconds, just until mixed – not too long, or you’ll have whipped cream.

Pour the mixture into the ice cream maker and churn for 20 minutes.

If you like soft, milkshake-type ice cream, pass out the spoons and dig in. For firmer ice cream, scoop the ice cream into a cone or container and freeze two hours.

Okay, break’s over – back to work!

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Helen-Carpenter-Head-Shot-328x600Once upon a time there was a mother/daughter author duo named Helen and Lorri, who wrote as HL Carpenter. The Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories, was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-if, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates everyday, especially those without hurricanes.

Stay connected on her blog and  Facebook .

Author: Leigh Goff

Leigh Goff is an author represented by Lauren Bittrich of Lucinda Literary. She is inspired by caffeine, enchanted spells, and unforgettable, star-crossed fates. She has three published young adult novels, DISENCHANTED (2015), BEWITCHING HANNAH (2017), and KOUSH HOLLOW (2020). She is also a member of SCBWI and a graduate from the University of Maryland.

One thought on “BERRY US BLUE

  1. Thanks for sharing our ice cream recipe, Leigh! And sorry if we left a mess in the kitchen. 😊

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