...well, The Viking and I wanted to thank you all for the wonderful and clearly heartfelt comments left on the blog, facebook and twitter... it is amazing how all your voices have been so comforting... many people criticise the internet for being a soulless place but after two years of blogging I know that my family extends so much further than it did before... As you can imagine it's been a really tough time and the decision we made on Sunday was truly heartbreaking... but one we feel had to be made to spare our little monkey-dog from any suffering... as many of you said, she did have a wonderful life with us and was part of our family ...there is a space where she used to be which I don't think i'll ever really get used to...
... i'm not feeling in the mood for doing too much creative stuff at the moment but I do have a couple of posts already written and I also have work commitments to meet and I think getting on with some of the nice stuff can't be a bad thing... it's the Lincolnshire Show this week and it'll be my first visit... as a member of the press - no less... but I thought to start, a little treat... something sweet... would lighten things up a little...
this ice-cream makes a perfect entrant for two of the best bloggers challenges out there; bloggers scream for ice cream - hosted by Kavey from Kavey Eats, who's theme this month is fruit... and tea time treats - hosted by Karen from Lavender and Lovage, who's theme this month is berries...
for the ripple
3oz caster sugar
for the custard
10fl oz milk or single cream if you're feeling lush
3 egg yolks (oh god... that's more meringues again then...)
1 level tablespoon caster sugar
2 drops vanilla essence
8fl oz double cream or extra thick cream
- place the blueberries in a pan, add the sugar and bring to a gentle rolling boil for about 20 mins or until reduced to a sticky syrup... it shouldn't be totally smooth however, a few recognisable blueberry bits will keep a more home-made look to the final ice cream - chill completely
- to make the custard, gently heat the milk or cream until just hot
- in a separate pan mix the egg yolks with the sugar and vanilla, then, off the heat, pour the milk into the pan, gently stirring.
- place the custard mix onto a gentle heat and stir until the custard thickens - which should only take a minute or two - chill completely.
- once chilled, blend the thick cream into the custard and pour the mix into an ice cream maker for 20 mins or until nearly frozen
- at this stage, place the ice cream into a bowl, add the chilled blueberry syrup and fold in - freeze for at least an hour before serving... as you can see from the top picture I didn't have the patience to wait and the ice-cream began to melt straight away, so I had to pop it back into the ice-cream maker which turned it the most wonderful lilac colour shown in the next picture down... still tasted bloody good!