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Sometimes people fall into food
because they’ve always been passionate about it, and sometimes it’s purely by
accident. For Samantha Seeley, creator of the blog Sweet Remedy, it was the former.
She’s long loved food and started baking and selling cookies and cupcakes at
farmers markets throughout 2010 and 2011. Falling in love with the sense of
community there and noticing an incredibly positive response to her baked
goods, Samantha decided to start a website to chronicle the recipes she created
and keep her engaged with the food community while she headed back to school. We’re
thrilled Samantha explores the sweet side of life on the blog, and this recipe is a
fine example. It’s a simple American-style ice cream adapted from All Recipes
made with juicy blueberries. They’re in season now. Snatch them up and get
churning. This couldn’t be much easier.
1. Add blueberries to a skillet and heat on medium-high until most of
the juice is released and the blueberries begin to burst. Once the blueberries
burst, transfer the juice and blueberries to a bowl.
2. Add the half-and-half, heavy cream, sugar, blueberries, berry juice
and salt to the freezer bowl of your ice cream maker.
3. Churn the ingredients for as long as your ice cream maker suggests,
usually about 20 minutes. With a non-metal utensil, transfer the soft ice cream
from your ice cream maker to a plastic, freezable container. Freeze 4 to 6 hours.