I love living in Rancho Cucamonga. I love it for lots of reasons, but one of them is that we live one city over from the Cooking.com shipping warehouse. Why is that so great? It is great because I order something and get it two days later. It’s like express shipping without paying extra.
I got my ice cream maker a lot earlier than expected. I opened the box and immediately put the bowl in the freezer. The thing has to freeze for 24 hours before using. Today we went to the grocery store and bought a bunch of blueberries. Here is the maiden voyage from my ice cream maker. It is an antioxidant free-for-all.
3/4 cup sugar
1/4 tsp dried culinary lavender (optional)
1/4 tsp salt
3 pints fresh or frozen blueberries (6 cups)
3 Tbsp fresh lemon juice
In a saucepan, bring sugar, 1 cup water, and lavender, if using, to a boil. Add salt and simmer 2 minutes. Transfer sugar syrup to a metal bowl and let cool to room temperature. Strain and discard lavender.
In a blender, purée sugar syrup, blueberries, and lemon juice. Strain and discard seeds and skin. Cover and chill sorbet mixture at least 30 minutes and up to overnight.
Freeze in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe dish, cover, and freeze until hard, at least 1 hour and up to overnight.
Rookie’s Notes: When straining the blueberry mixture, use a rubber spatula to press it through the strainer. Also, when the mixture is chilling in the fridge, it turns into this weird gelatinous glob. Blueberries contain a natural pectin. Be careful pouring it in to the ice cream freezer.