It’s time to get patriotic. July 4th is upon us!
This weekend I am going to have my brother and a couple of his friends over to watch the fireworks and I really wanted to make something red, white & blue for the occasion and I wanted to make it ahead of time.
Enter, white ice cream, red sorbet and blueberries.
I have owned the ice cream maker attachment for my stand mixer for about seven years now and have probably made ice cream only two other times before this. I’m not sure why that’s the case though, because it is so easy to make different ice cream and sorbet bases.
I decided to go with a classic and make this homemade french vanilla ice cream to pair with a fruity raspberry sorbet that would be somewhat of a play on a creamsicle.
I keep my ice cream attachment in my freezer at all times so when I do decide to make ice cream (about once every two years apparently) I can do so without hesitation.
This ice cream is considered french vanilla because of the egg-custard base, which I’m all about because it makes the ice cream so much more rich and delicious — in my opinion. I also went with using a vanilla bean as opposed to vanilla extract to have those brown flecks running through the ice cream, which is how I picture french vanilla ice cream.
To tie the patriotic vibe of this dessert together, I scooped my homemade ice cream with some raspberry sorbet and topped it all with some fresh blueberries. I liked having the light, fruity sorbet paired with the rich, creamy ice cream — perfect for a hot summer day. And aside from the blue color, the blueberries add nice little pops of texture to the dish.
I’m not going to lie, I have been dipping into the ice cream all week since I made it…hopefully I have enough left for everyone to enjoy this weekend. What foods do you plan to indulge in??
Have a safe and fun Independence Day!!