Wednesday, July 3, 2019

10th Anniversary - Brie Blueberry Ice Cream #recipe from author @DarylWoodGerber



From Daryl:

Happy 10th Anniversary to us!  

Ten years. Wow.

I'm an original member. Back then, I was known as Avery Aames, and because I wrote the Cheese Shop Mysteries--who remembers that series?--I was putting cheese into EVERYTHING.

I shared this recipe for Brie Blueberry ice cream in 2013, which is the year I also became known as myself, Daryl Wood Gerber.

I adore this recipe. Perfect for summer. It was featured in To Brie or Not To Brie, which was the 4th in the series. There were three more in the series after that.

Boy, time flies. I guess that's what memories are about, right?  Seeing the passage of time and thinking fondly of the good times.

BRIE BLUEBERRY ICE CREAM
1 cup 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. See below.




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.







 
 WHAT IS TO BRIE OR NOT TO BRIE ABOUT?

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.



SAVOR THE MYSTERY!
 
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website
Follow Daryl on Bookbub




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ENTER OUR 10th ANNIVERSARY

10-BOOK (+ TOTE BAG) GIVEAWAY!


And you can carry your books in this clever
tote bag with a special crossword puzzle 
featuring Mystery Lovers' Kitchen authors!



To enter our giveaway,
you must first use
the form below.

Then be sure to leave a
blog post comment.

You must do both
to be entered.

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2-WEEKS OF FAVORITE, RETRO POSTS!


We're throwing a two-week party to celebrate a decade of blogging at Mystery Lovers' Kitchen. Every day (through July 13), one of the authors of MLK will post a retro "anniversary" recipe from our blogging past. Stop back each day to see what we post. Each time you leave a comment on a post, you'll earn an extra entry in our drawing and increase your chances of winning our grand prize package. Be sure to use the entry form above to register with our contest *and* be sure to leave a blog post comment. (You must do both to be entered.)


GOOD LUCK and...

HAPPY 10th ANNIVERSARY,

MYSTERY LOVERS' KITCHEN!

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62 comments:

  1. Yum! It looks delicious. My favorite berry.

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  2. I read all the Cheese Shop books! They were great! Ice cream looks good as well.

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    1. I'm so glad you enjoyed them. I did, too. ;) ~ Daryl

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  3. Thanks, Lisa. We have such a good time writing them. ~ Daryl

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  4. The recipes are delectable and ideal for this hot summer.

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    1. Thanks, Traveler. I love ice cream. You can probably tell since I share at least 2 ice cream recipes a year. :) ~ Daryl

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  5. Interesting recipe. Any tips on trimming the rind from the Brie. I find I waste so much.

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    1. Kathleen, two things. President makes a Brie that is creamy and has no rind. Easy to use for this recipe. For other bries, I've seen hints that you could "freeze" the brie and that makes the rind easier to remove. I haven't tried that but I will now that I know. :) ~ Daryl

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  6. That sounds interesting! Cheese in ice cream is a new one for me, but I would definitely try it.

    mlduffer(at)att(dot)net

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    1. Mary, I've even made a cheddar chocolate ice cream. It's delicious. Think "cheese cake" and you'll get the idea. ~ Daryl

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  7. Oh goodness, freezers can certainly be a deadly place. What a wonderful recipe. Thanks for shairng. Happy 4th.
    quilting dash lady at comcast dot net

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    1. Lori, yes they can. And in this particular book, um, they were. :) ~ Daryl

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  8. I love ice cream recipes! Thank you .

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    1. Carol, me, too. I like to think of ice cream as medicine. ~ Daryl

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  9. I'll have to try this one. I loved the series and I love brie and blueberries. But not quite clicking yet. Guess I'll have to make it and see. Happy 10th!
    sallycootie(at)gmail(dot)com

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    Replies
    1. Ha! Sally, that's funny. Yes, give it a try. Let me know how it goes. ~ Daryl

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