Blueberry Lemon Poppyseed Ice Cream from Juli Bauer’s Paleo Cookbook
Rating overall: 4
This was a lot of fun to make.
One of the best things, was that this was made with coconut milk and honey. Everything I needed was already in my fridge and pantry and it was nice not having to make a special stop for ingredients.
If I was to make this again, I would just use the base recipe and scratch the blueberry mix. I loved how tart it was and I felt that the blueberries and additional honey made it a little too sweet.
I lowered the rating for appearance only because the final product didn’t look like the image in the book. The cookbook pictured a white ice cream with little pieces of blueberry peaking through. Mine, as you can see, came out pink. It still tasted great, but something happened somewhere.
This was the first time I had used the ice cream maker and wasn’t sure how it was going to turn out. Thankfully, it was really easy to use and simple to manage once I figured out what was going on.
I don’t believe that I chilled the inner vessel long enough, so after the mix became a nice creamy consistency, I put it in a glass dish and placed it in the freezer. I let it sit overnight and the ice cream scooped perfectly and held its shape.
I am looking forward to experimenting with different flavors now that I know you can use honey and coconut milk to create ice cream. I will need to start writing down ideas before I forget them all!
Later on in the project, I’ll be making more ice cream from a different cookbook author. I am interested to see how different the ice cream tastes and which I will like better.