Blueberry Ice Cream

I've been getting these really good frozen blueberries at Trader Joe's for my morning smoothie and decided they would make really good ice cream too and they did!

Here are the ingredients to making blueberry ice cream minus the sugar, vanilla and salt. I actually used heavy whipping cream and milk, but this is all I had left in the refrigerator for the picture. I think, though, that next time I might just use half and half because the ice cream using heavy whipping cream and milk was kind of heavy.

Cooking the blueberries and sugar.

Blending the cooled cooked blueberries and cream mixture.

John cooling the blended mixture so we could freeze it faster than waiting for it to cool in the refrigerator.

The freezing step. There is Kevin's hand on the stove top and reflection on the stainless steel bowl. He's anticipating the blueberry goodness. After the freezing step we put it in the freezer to freeze the rest of the way while we all went rock climbing. Upon our return we ate some and then we ate some more.

Ta-da! The final result. Pretty lavender colored ice cream that tastes like blueberry.

My First Blue Box

I'm not much of a jewelry wearer. So when I saw a gift had been sent to me from Tiffany's I was a little perplexed. It all became clear however when I read the letter sent along with the gift; it's a three year commitment appreciation pen from L-3! It took me a while to find it, but there is the logo at the top. Very subtle. I wonder what they'll send for my five year commitment . . .


BTW ~ it was three years in May . . . does that make me a bad blogger?

It's Vegan

I was listening to a radio podcast the other day. It was a food show. The host was interviewing someone who went on a cupcake expedition. It was her goal to find and eat artisan cupcakes on a trip across the country to see where the best one is located. Her favorite was a vegan chocolate cupcake from where I don't remember. Click here if you want to listen or read about Violet Whipps (the girl with the cupcake fetish) and to find out where in the world that coveted vegan cupcake lives. That bit of information about the really great vegan cupcake peaked my interest enough to make my own vegan cupcake right here in my Ridgecrest home kitchen. I found a recipe online and viola! Here it is . . .


The cupcake is delicious. It's not too sweet, but the frosting is GROSS! All I had to use in place of non-hydrogenated shorting was coconut oil which should have worked because it's a solid at room temperature or so I thought . . . It's actually really oily and the taste is too sweet. I think I might add cocoa powder to it to see if that will help. I doubt it.

It's cute though right?