Creative Ice Cream Flavor Blueberry Ginger Snap Ice cream recipe

I scream you scream we all scream for ice cream. What a great month July is with so many holidays that are related to ice cream. In 1984 Ronald Reagan deemed July to be "National Ice Cream Month." The third sunday of July is "National Ice Cream Day" The best holiday of all falls on July 1st and is National Creative Ice Cream Flavor Day. 

There are so many delicious ice cream flavors out there. Just take a look at this list that only offers part of the great flavors available 

One of the newest flavors I recently found was for blueberry ginger snaps ice cream. Check it out, try it out let me kinow if you like it

Blueberry Ginger Snap Ice Cream

1 pint heavy cream
1 c. milk
2/3 c. sugar
1t vanilla extract
2 c. blueberries
3T wild blueberry preserves (like Bonne Maman)
12 ginger snaps

Freeze ice cream “freezer bowl” at least overnight, or according to your machine’s directions. The machine I used holds up to 1½ quarts.

Pulse blueberries in a food processor, set aside. Scald milk, cream and sugar (heat over medium heat in a saucepan until just before boiling). Stir to make sure sugar dissolves. Turn off the heat. Add half of the chunky blueberry puree to the hot cream mixture. To the other half, stir in the blueberry preserves.

When cream mixture has cooled to room temperature, stir in the reserved blueberry mixture and chill further in the refrigerator until cold.  Pour mixture into ice cream maker and make according to your machine’s directions.

While the ice cream churns, break ginger snaps by hand into small pieces or smash in a plastic bag with a meat tenderizer or rolling pin. Just before turning off the ice cream maker, add in cookie pieces and mix until incorporated.  Transfer the ice cream to a plastic container and freeze for at least a few hours, or until firm.

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