Vegan Basil-Blueberry and Lemon Curd Ice Cream (with Lemonade Cooler Option)

Yield:  approximatelyDSCN1723 5 cups of ice cream

I have SO many recipes to post, but we had a dog drama with Huff the Dorito Dog on Wedensday (he is going to be fine), and yesterday, I was travelling to visit my family in MS.  When I opened the fridge today, I saw TONS of fresh blueberries that my (85 year old) father and sister had picked at a good friend’s house, so I thought I would start with this refreshing treat!

This deliciously different ice cream was born of fresh blueberries from the farmer’s market, a healthy crop of basil growing in a pot just outside our door, and some of Bryanna Clark Grogan’s ingenious Vegan Lemon Curd leftover from a cookie baking session.

Complex, but not muddy in flavor, this ice cream epitomizes summer with the floral notes of the basil, the earthy sweetness of the blueberries and the subtle citrus undertones of the lemon curd.  Not as tangy as a pure lemon ice cream, if it’s that tartness you seek, I highly recommend that you top the ice cream with a splash of lemonade for a refreshing and zippy cooler.

And, if you think the basil seems odd, feel free to leave it out, but I think it adds a very special quality.  With or without the basil, please enjoy!

2 tablespoons arrowroot powder (thickens witout crystallization)

1 cup unsweeteened soymilk

2 cups soy creamer

1 1/2 cups fresh blueberries, rinsed and drained

3/4 cup Bryanna’s Lemon Curd

1/3 cup natural sugar

Pinch sea salt

2-6 to 8 inch stems basil leaves, rinsed and patted dry

1 teaspoon vanilla extract

In a small cup or bowl, whisk together arrowroot powder and 1/4 cup soymilk.  In a 1-quart saucepan, combine remaining 3/4 cup soymilk and soycreamer, and cook over medium heat until mixture begins to boil.  Remove it from the heat and immediately whisk in arrowroot cream causing the mixture to thicken considerably.  Pour into a medium bowl, add stems of basil, cool the custard to room temperature and then remove basil, using your fingers to scrape off the custard clinging to the basil.  Process blueberries, lemon curd, sugar, and sea salt in the bowl of a food processor until smooth; flecks of blueberry skin will remain.  Whisk into custard, along with vanilla, cover, and chill for at least 3 hours.  Freeze in an electric ice cream maker (mine is a Cuisinart) according to manufacturer’s directions.  Serve immediately or freeze, covered, to allow ice cream to stiffen.

Lemonade Cooler

For each serving, place 2 scoops of ice cream in a stemmed glass, pour about 1/3 to 1/2 cup lemonade over the top(I use a reduced calorie variety), garnish the side of the glass with a lemon slice, and serve with a straw and long-handled spoon.

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  1. I had guests (once again!) and served this for dessert. The general consensus was “ah-maaaz-ing”! Thanks one more time for another delicious recipe!!

    PS: I must confess that I did take a few liberties with the recipe, but nothing which inherently changed the result, in my opinion. I had no blueberries, so I used a frozen 3-berry mixture (it did include blueberries), and I had no arrowroot, so I used Instant Clear-Jel (2 1/2 tsp.), which does not need to be cooked. I also could not find a brand of soy creamer that didn’t contain palm oil, so I used SoDelicious Coconut Nut Milk Creamer, and I infused some of that with the basil in a little saucepan. The basil taste was very subtle, but really added something!
    PPS: I squirreled away the leftovers in the freezer for me and Brian!

  2. Bry, adaptation is what kitchen creativity is all about! I love the color of both, but yours definitely came out a beautiful vibrant fuscia which really popped with your basil sprig garnish. I don’t know if we get Instant Clear-Jel in the US, so I use arrowroot powder, as they do in The Vegan Scoop (vegan cookbook and ice cream shoppe in Boston), as it helps prevent crystallization. However, I eat any and all ice cream so fast, that ice crystals aren’t much of a concern–ha!

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