Wednesday, February 6, 2013

TO BRIE OR NOT TO BRIE - Brie Blueberry Ice Cream

From Avery:

TO BRIE OR NOT TO BRIE launched yesterday! Winners for the launch contest were picked from those that had signed up for my newsletter. First prize was a cheese basket and bookstore gift certificate. Were you in the running? If not, sign up for my newsletter HERE.

Speaking of WINNERS...last week, I chose a winner from those that commented. It was LIZARDO. My sweet friend, you have not yet contacted me, so please do at avery at averyaames dot com.

BUT because Liz hasn't contacted me, I've chosen one ADDITIONAL winner. 

SUE FARRELL.  You've won A Cheese Shop Mystery of your choice. Contact me!  (Same email as above.)


Congratulations to all!!


I'm so excited. TO BRIE OR NOT TO BRIE, the fourth in the series, features Charlotte Bessette, who has a lot on her plate: setting a date with her fiance, feeding the actors in her grandmother's production of Hamlet, and planning the menu for her best friend and cousin's upcoming wedding. At least her new creation—sinfully delicious Brie blueberry ice cream—has turned out perfectly.

Just days before the wedding, a stranger turns up dead in the Igloo Ice Cream Parlor's freezer, his head bashed with a container of Charlotte's signature ice cream. But this stranger turns out to be more than he seems, and his death threatens to unravel all that Charlotte has worked for. She has no choice but to add one more thing to her to-do list: find the killer before the villain destroys all that she loves.

I hope you enjoy the book. I'd love to hear what you think of this one, so drop me a line at avery at averyaames dot com. And please remember that online reviews at Amazon, BN.com, Goodreads, etc. are *always* appreciated! Word of mouth is the best way to sell a book.

Per Jenn McKinlay, NY Times bestselling author of so many wonderful series it's hard to keep count: "[Brie]...is a mouthwatering mystery with characters as colorful as its autumn setting."  [Thanks, Jenn!]




Like all CHEESE SHOP MYSTERIES, you'll find a number of recipes at the end of the book.

Here's a sneak preview of Brie Blueberry Ice Cream. Enjoy.





BRIE BLUEBERRY ICE CREAM

1 cup 1% milk

1 cup half-and-half
1 cup cream
4 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract
dash of nutmeg
4 ounces Brie or Fromage d’Affinois, trimmed of its rind

1/2  cup blueberries (rinsed and de-stemmed)


Put vanilla, milk, cream, and half-and-half into a saucepan. Place over medium heat and stir occasionally until steaming.

In a bowl whisk the egg yolks and sugar together. Once the milk is hot begin ladling small amounts into the eggs while whisking.

After adding about 1/2 cup of the hot mixture to the eggs, pour the cream-egg mixture back into the pot and stir continuously while it thickens. Once the mixture starts steaming gently again, you can turn off the heat. Keep stirring for a few minutes.

Add the brie in chunks and stir vigorously to melt the cheese into the custard.  Add a dash of nutmeg.


Place the creamy mixture in a bowl, cover, and chill thoroughly, about 2 hours. Freeze in an ice cream maker per its instructions. [I use a Cuisinart. Mine requires 30 minutes of automatic stirring action.]



Five minutes before complete, add in the blueberries. Serve with blueberry sauce.



BLUEBERRY SAUCE

1/2 cup blueberries
1 tablespoons lemon juice
1 tablespoons water
3 tablespoons sugar

Place all the ingredients in a pan and place over medium heat. 



Bring to a simmer and cook for 5 minutes. Allow to cool and then refrigerate. Reheat gently if you want a warm sauce.