Consider this recipe a farewell to this summer’s berry season, a final hurrah if you will. I can’t believe February (and summer) are almost over already, this year is already flying by! Berries are making way for stone fruit, figs and grapes, and soon we’ll be seeing new season autumn fruit like pears and apples. While I can’t play favourites with summer fruit (I love it all), blueberries are right up there, and a cobbler is a delicious way to serve them.
Unfussy, perfect for a crowd, with just a few simple accompaniments and a baked top that is half way between an American style biscuit and a cake. I really meant it when I said I’d be happy to only bake these kinds of fruit/pastry desserts for the rest of time!! But of course, this recipe can be adapted to almost any fruit. Nectarines or peaches would be quite lovely here too I think.
This recipe comes courtesy of The Bucket List on Sydney’s famous Bondi beach via February’s issue of Gourmet Traveller. As soon as I saw it, I knew I had to make it! The clam bake story was beautifully photographed and actually made me wish I liked clams… Anyone who knows me, knows about my aversion to oysters, mussels and clams. And as someone who used to dislike all seafood I’ve come a long way in the last 5 years, but I can’t imagine ever enjoying eating an oyster!!
I scaled the recipe back as I only had two punnets of blueberries in the fridge, but kept roughly the same quantity of booze and vanilla. I was intrigued when I saw dark rum in the mixture as I’d never thought to pair it with blueberries, but it was really delicious.
Something else that goes wonderfully with blueberries is lemon, and this seemed like the perfect opportunity to try out the lemon curd ice cream recipe that had been floating around in my head. I truly love that my favourite no churn ice cream can be adapted soooo many different ways, and I’m not sure I’ll ever be able to go back to making proper custard based ice cream!
I hope you have all enjoyed the summer as much as I have, and can make the most of the late season fruits in a recipe like this one soon!
Lemon Curd Ice Cream
- 2 eggs + 2 egg yolks
- 165g caster sugar
- 80g chilled butter
- Zest and juice of 2 lemons
- 1 can sweetened condensed milk
- 2 cups cream
- 60g plain flour
- 1/4 teaspoon baking powder
- 20g unsalted butter
- 1/4 cup raw caster sugar
- 1 egg
- 20ml buttermilk
- Raw sugar (extra) and cinnamon for scattering on top
- Icing sugar, to serve
- 350g blueberries (fresh or frozen)
- 1 tablespoon raw caster sugar
- 1 tablespoon plain flour
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla bean paste, or vanilla extract
To make the lemon curd, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks. You will need 1 cup of lemon curd to make the ice cream.