I think it’s possible I went all last year without making homemade ice cream or curd recipes for the blog. These are two of my favorite things, and it tells me how burnt out I had become. Therein lies one of the main dangers of turning a hobby into a career. Writing a book zapped all of my mojo, and I was worried it was gone for good. Recently, the spark has been returning, and it’s like discovering an old friend. I want to shower my old friend with kisses. My god, I missed you. Suddenly out of nowhere, I find myself desperate to play catch up, writing down recipe idea upon recipe idea. Things to make, things to try, ingredient combinations to explore. I’m scared the spark will vanish before I’ve had a chance to get to everything. It was gone for so long! This feels foreign and lovely and confusing. Both exciting and tiresome at once.
I wanted to share some exciting news. Many of you have asked me about food photography lessons for quite some time, and I am thrilled to announce that I am teaching two workshops this summer! There will be a single day bootcamp class in June, and a two day workshop in July. I’m keeping each workshop very small, with only 6 students for a relaxed vibe and lots of hands-on experience. There are more details at the links below:
Saturday, June 3rd
9:00 AM – 5:00 PM EST
Saturday, July 22 – Sunday, July 23
9:00 AM – 5:00 PM EST
Feel free to contact me with any questions! I’d love to see you there :)
- 3 cups frozen wild blueberries (see notes)
- 2 large eggs
- 3 large egg yolks
- 1⅓ cup granulated sugar, divided
- 3 tablespoons cornstarch
- ¼ cup fresh squeezed lemon juice (2-3 lemons)
- 4 ounces (8 tablespoons) unsalted butter, cubed and at room temperature
- 1 cup half-and-half (or ¾ cup heavy cream + ¾ cup whole milk)
- Place the blueberries in a medium saucepan over low heat with 2 tablespoons water. Stir occasionally for 5-10 minutes, until liquid has filled the saucepan and the mixture is just beginning to steam. Remove from the heat, and pour the juice through a fine mesh strainer into a bowl. Gently press the berries to release as much juice as possible from the skins and pulp. Discard the remaining solids. This should yield approximately 1 cup of juice. Wipe down the saucepan with a damp cloth to remove any solid bits that have have been left behind.
- In the same saucepan, whisk together the eggs, yolks, 1 cup of the sugar, and the blueberry juice. In a small bowl, whisk together the cornstarch and lemon juice (to prevent the cornstarch from clumping), then whisk into the other ingredients.
- Turn the heat to medium and whisk constantly until the curd thickens, 10-15 minutes. Remove from the heat and whisk in the butter, one piece at a time, until smooth. This should yield approximately 2½ cups of curd.
- In a small saucepan, heat the half-and-half along with the remaining ⅓ cup sugar over medium-high heat while stirring, until the sugar has completely dissolved. Whisk into the curd until evenly combined.
- Transfer the mixture to a bowl and cover with plastic wrap, pressing it directing against the surface to prevent a skin from forming. Allow to chill in the refrigerator until very cold, preferably overnight.
- Prepare in an ice cream maker according to manufacturer instructions.
Prep time mostly inactive.