Blueberry Pancake Ice Cream

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Despite the hot summer that we've been having, I had yet to pull out the old ice cream maker. I decided this week it was high time to take advantage of this handy little tool and whip up a batch. The blueberries at the greenmarket last weekend were so gorgeous I couldn't resist, so decided to try to come up with a way to utilize them in my recipe.

Obviously one of the main things we do with fresh blueberries around here is turn them into pancakes. I figured why not turn this breakfast favorite into a creamy dessert? Using maple syrup and turbinado sugar plus a little vanilla extract does just the trick! The bourbon adds just enough rich depth to finish it off. This ice cream actually tastes just like a big stack of syrup covered pancakes. I've had to resist the temptation to pull it out for my breakfast all this week...

Blueberry Pancake Ice Cream
makes about 1 quart


1 c. half and half
2 c. heavy cream
1/2 c. turbinado sugar
1/2 c. maple syrup
1 t. vanilla extract
1 TB bourbon

2 c. blueberries
1/4 c. maple syrup
1 t. lemon juice

Mix together the half and half, heavy cream, turbinado sugar and maple syrup in a medium saucepan. Heat over medium heat, stirring until the mixture reaches 170 degrees. Remove from the heat and stir in the vanilla and bourbon. Allow the mixture to cool for a bit and then cover and refrigerate for about 8 hours or so.

Mix together the blueberries and maple syrup in a small saucepan. Heat over medium high heat, stirring constantly for about 6-8 minutes. Remove from the heat and use a fork to smash the blueberries to a chunky consistency. Stir in the lemon juice and refrigerate until ready to use (the mixture will probably turn into a solid, jelly-like consistency in the fridge, but just give it a good stir before stirring into the ice cream mixture).


Add the cream mixture to the ice cream maker and churn as the directions call for with your machine. With about 5-10 minutes left in the churning, mix in the blueberry sauce. Then freeze the ice cream for a few hours before serving.