Lime and blueberry ice cream

Sorry once again for the gap in time.  By this I mean it’s been too long.  In my intentions I would like to have more time.  It’d  be really nice if we had a thirty hour day.  Anyways, like most people of the world, I normally keep something sweet around.  Most of us, although we might not admit it in public, quite often prefer these items over our meals.  If you eat sweet cereal you might do this and be okay with it.  I might have it wrong.  Some claim artificial sugars are what cause the dilemma of overweight people, but these carbs contain the most energy.  If you use them up, it would seem, the overweight dilemma would no longer be of concern to the majority of us.

Anyways, I’m off subject.  One of the recipes I created to satisfy my sweet tooth was lime and blueberry ice cream.  The flavor combination of lime and blueberry I found on another blog.  I have also used cranberries instead of blueberries.  They were also a good flavor combo.  I’ve wanted to try rhubarb instead of blueberries, but have only heard of it being available in Texas through non supermarket channels.  My grandmother always made rhubarb sauce pie when I was very young for almost all family gatherings.

The recipe that I  used:

• 6 oz. fresh blueberries
• 1 1/2 cups granulated sugar
• 1/2 cup orange juice
• 1 cup heavy whipping cream
• 1 cup low fat buttermilk
• 1 cup skim milk
• 4 fresh small turkish limes

1. In small saucepan place half of the sugar, the orange juice, and the blueberries.
2. Bring mixture to a boil.  Simmer for an hour to reduce.  Smash blueberries with a fork or other similar utensil to form a “syrup with skins.”
3. Let mixture cool to room temperature on a cold range burner.  Further cool mixture by placing in refrigerator for about two hours.
4. In small mixing bowl add the three dairy products, the remaining sugar,  and the juice from four fresh small turkish limes.
5. Whisk mixture in effort to homogenize.
6. Prepare dairy, sugar, and lime mixture in ice cream maker according to manufacturer specifications.
7. When ice cream is to the “soft” stage and the ice cream machine’s work is done fold in the blueberry syrup you have just taken out of the refrigerator.
8. Either serve in “soft” stage immediately or freeze to serve later in “hard” stage.