Saturday, August 15, 2009

Blueberry Week - Blueberry Ice Cream Parfaits

Sadly, blueberry week has come to an end. I am not sure how I managed to post about sloppy joe's last night. I was just starting that post to keep for a later date and it wound up getting posted without either of the recipes.

I want to end blueberry week on a high note. These parfaits sound absolutely heavenly. I haven't tried them yet but I definitely will. I have a large bag of blueberries in my freezer just waiting.... I can't imagine why I wouldn't be able to use frozen blueberries for this but I'll find out soon enough.

Tomorrow, I'm starting zucchini week. I have also been getting tons of zucchini from my sister's garden. Her hubby loves to grow vegetables. They are always so fresh and good. I can't stand to see them go to waste. When I think of all the years during my youth that I turned up my nose at zucchini and eggplant, it makes me sad. I've even got D eating zucchini and he has tasted the eggplant. As far as I know, my sister still does turn up her nose at zucchini and eggplant but two of her kids (at least) eat both! Good for them.

Serves 8
Active: 15 Min
Total: 5 Hr (includes freezing)

4 cups blueberries
½ cup sugar
2 Tbsp lemon juice
1 qt vanilla ice cream
1 (10-oz) pkg frozen raspberries in syrup, thawed
2 cups sweetened whipped cream or frozen whipped topping, defrosted
1 cup fresh raspberries

1. Place 3 cups blueberries, the sugar and lemon juice in medium saucepan; mash berries well with a potato masher. Place over medium heat and bring to a simmer; cook 5 minutes. Pour mixture into a blender and puree. Pour into a 2-cup measure, cover and chill 2 hours. Place a 1-1/2 qt freezer container in freezer to chill.

2. Let vanilla ice cream stand at room temperature until softened. Fold chilled blueberry puree into ice cream until well blended. Scrape ice cream into chilled container in freezer; freeze several hours or until firm enough to scoop.

3. Puree thawed raspberries and syrup in blender until smooth; scrape mixture through a fine sieve to remove seeds.

4. To make parfaits: For each parfait, spoon 1 Tbsp raspberry puree into a dessert glass and top with a small scoop blueberry ice cream. Top with 1 Tbsp whipped cream, and a few blueberries and raspberries. Repeat the layers. Top parfaits with a dollop of whipped cream.

The Creative Cook