STYLES

Recipe File: Blueberry Ice Cream

blueberry ice creamUSE SUMMER BLUES in a treat from Holly Herrick's "Southern Farmers Market Cookbook," ($20, Gibbs Smith).

Ingredients:
» 1/2 cups blueberries
» 1 cup of sugar
» Juice of 1 small lemon
» 3 cups whole cream

Puree the blueberries with the sugar and lemon juice in a food processor until smooth. Pour into a large bowl. Whisk in the cream until thoroughly combined. Pour into an ice-cream maker and freeze according to the manufacturer's directions (or freeze in a container and stir every 15 minutes to soften and smooth). Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint.
Makes about 1.5 quarts.

» Keep the veggies coming: Express' Katie Aberbach recounts her first farm-share adventure.

Photo courtesy Gibbs-Smith

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