It’s farmers’ market season in Regensburg. One of the things I look forward to every year are the tiny little “Forest Blueberries” — Waldheidelbeeren — we can (sometimes) find at the Donaumarkt. They make for a nice sauce, perhaps to use with a lovely brunchy plate of crêpes.
But this oppressive heat (now that it’s finally here!) calls for something more seasonally appropriate to be done with these berries. I fired up Google and found the original recipe at The Baker Chick.
2 cups (480 ml, 335 g) blueberries — get all the leaves and stems and stuff outta there
3/4 cup (158 g) sugar
1/8 teaspoon salt
2 1/2 cups half and half (which is 444 ml milk and 148 ml cream)
1/4 tsp vanilla extract
2 T orangey booze (Grand Marnier, or similar)
Bring blueberries, sugar and salt to a boil in a saucepan. If you’re using the little bitty wild berries, they’ll fall apart by themselves in the heat and sugar. Otherwise you can mash the berries in the pan while stirring frequently. Stir the vanilla into the half-and-half, then add that into your saucy berries. Purée the mixture in a blender (or even easier: stick blenderize it in the container you’re going to chill it in, and here’s the bullet comparison in case you’ve got no blender/juicer yet). Let it get good and cool, covered, in the fridge overnight. Stir in the orangey booze just before freezing the now-chilled batter into whatever you use to churn, and freeze it overnight.