Homemade blueberry ice cream and choco chip cookie bar. Yum! Happy 4th of July!🇺🇸 https://www.instagram.com/p/CCO7rf3B5UR30v6Z7n6JKMKdv0cMVBOuT8r2v00/?igshid=6n1r36ax29k2
After picking two gallons of blueberries the conventional way, staining figures purple, sweat covering our brows and running between shoulder blades, a brilliant thought entered our collective heads.
“Don’t they have machines in commercial blueberry fields to shake the berries off?” my middle son asked.
“Yes, I believe they do,” I answered. “How ’bout you go in the house and get a sheet and we’ll spread it under the bushes and shake them by hand.”
Eureka! Plump purple berries bounced to the tarps; it worked like a charm. Of course, there were sticks to clear from the gathering of berries, but still a good method for berry picking.
For our Independence Day celebration, my no-churn ice cream recipe got a new flavor. I mixed about a cup of fresh blueberries, 1/2 cup sugar, and 1/2 cup water and cooked that down into a syrup. Cooled a little bit, the blueberry syrup was swirled into the whipped cream and sweetened condensed milk. Here’s my recipe No-churn Ice Cream
Fourth of July Blessings from the Exile’s Kitchen.