The Eskimo woman sat in her little hut, making dessert for her family. I was happy for her. I didn’t know Eskimos got to have dessert. Life in a frozen wasteland seemed tedious, harsh, relentless. I felt sorry for the Eskimos. But there was a glimmer of hope! Dessert! The video I was watching in my high school Marine Biology class continued by showing this humble woman making her Eskimo ice cream. First she got blueberries. Then she mixed them with snow, and then a good portion of whale blubber. Wait. What? Whale blubber? You have got to be kidding me. I have eaten a lot of things. Squid (in every form possible), raw cow’s tongue (I was told it was cooked, but I’m pretty sure that was a lie), and fermented soybeans (yes, they were fermented on purpose). But I draw the line at whale blubber. Now my despair for the Eskimos was complete. Unlike Elsa, the cold always bothered me, but whale blubber bothers me more. Therefore, my blueberry ice cream is decidedly whale-blubber-free. Guaranteed.
Time Commitment: High, but worth it.
Personality: Bright, clean, refreshing.
At the Party: She is an Eskimo with long, straight, black hair. Her cheeks are continually rosy, and she is always smiling so big that her eyes crinkle up into half-moons. She does not know how to be sad. Probably because she moved to the mainland and doesn’t have to eat whale blubber ice cream any more.
Health Benefits of Ingredients: (Please see the Disclaimer)
Blueberries have been shown to help maintain healthy bones, lower blood pressure, lower cholesterol and ward off heart disease, prevent cancer, reduce cognitive decline, improve motor coordination, prevent constipation, and fight wrinkles. (See “Blueberries: Health Benefits, Uses, Health Risks“)
I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker.
- 1 1/2 cups blueberries
- 1/2 cup sugar
- 1 Tbsp.lemon juice
- 1 cup whole milk
- 2 cups heavy whipping cream
- 1/2 cup plus 2 Tbsp. sugar
- Start by making a thick blueberry syrup. Combine the 1/2 cup sugar, 1 Tbsp. lemon juice, and 1 1/2 c. blueberries in a pan on the stove. Heat over medium heat for about 5 minutes until blueberries have softened and started to break down.
- Remove from stove and puree in a blender. Then pour into a mesh sieve and strain. Some seeds will still get through, but that is o.k.
- Return to the pan on the stove and cook over medium heat, stirring constantly, until most of the water has evaporated and the mixture has reduced greatly and become very thick. This may take up to 15 minutes. The syrup will thicken even more when cooled. Chill in the refrigerator. When fully chilled, the syrup may resemble jelly.
- In a separate bowl, mix the milk and 1/2 cup plus 2 Tbps. sugar until sugar is dissolved. Add the blueberry syrup/jelly and mix with a wire wisk until all the lumps are broken up. Add the heavy whipping cream and mix well.
- Pour the mixture into your ice cream maker and follow the manufacturer's directions. Transfer to an airtight container and freeze for several hours.