Blueberry Vanilla Cookie Ice Cream7
Ya’ll know that I have celebrity crushes.
Well… I have yet another one.
He’s really cool.
I’ve got a crush on Chris Hardwick.
Don’t know who he is?
Well, he’s the founder of Nerdist.
Don’t know what that is?
Ummm… I’m not sure we can be friends.
Some reasons why I’m currently crushing on him:
- He’s cute.
- He’s helping people see that nerds can come in many different forms. They aren’t just the stereotypical pocket protector wearing/Star Wars quoting/D&D playing people. Nerdism (is that a word?) is about being super passionate (maybe even slightly obsessive) about something, anything. Nerds like to learn about their passion. They also spend a lot of time feeding their passion, whether it be video games, graphic design, or *ahem* food. I love this concept of nerdism.
- He LOVES Doctor Who.
- He’s funny. (Regarding that whole “uppity” thing on Doug Loves Movies, I’m totally on his side. I thought it meant snobby, rich person.)
- He’s helping to do some good. (My hubby and I would totally love to attend this, in case anyone wants to sponsor airfare and lodging. Oh and we’ll also need a babysitter.)
And now for some other important stuff.
Like ice cream.
Made with cookies AND blueberries.
- Blueberry sauce
- 1 pint blueberries
- ¼ cup water
- 1 tablespoon granulated sugar
- ¾ teaspoon vanilla
- ¼ teaspoon lemon juice
- Ice Cream
- 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
- ¾ cup granulated sugar
- 2 cups heavy cream, chilled
- 1 cup milk, chilled
- ½ cup blueberry sauce
- 10-12 vanilla crème cookies, roughly chopped
- Take half of the blueberries, mash them until desired consistency and set aside.
- Heat water and sugar over medium high heat, stirring occasionally until sugar has completely dissolved. Add all blueberries, vanilla and lemon juice.
- Reduce heat to medium low and cook for about 3 minutes, stirring occasionally. Remove from heat and let cool before serving.
- Whisk eggs in a large bowl for a minute of two, until light and fluffy.
- Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
- Stir in heavy cream and milk.
- Pour 1 cup of cream mixture into a small bowl. Add blueberry sauce and whisk thoroughly. Add blueberry mixture back into the rest of the cream mixture.
- Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
- About 2-3 minutes before ice cream is done churning, add cookie pieces.
- Transfer to ice cream container and freeze for at least 4 hours before serving.