Blueberry Ice Cream Parfaits
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Blueberries are still very much in season and we want to give you every opportunity to use them in your summer recipes. This great parfait only takes 15 minutes to prepare after it's been frozen. It will most certainly "wow" any guest you serve it to! |
| 4 | cups blueberries |
| ½ | cup sugar |
| 2 | tbsp lemon juice |
| 1 | quart vanilla ice cream |
| 1 | 10-oz package of frozen raspberries in syrup, thawed |
| 2 | cups sweetened whipped cream or frozen whipped topping, defrosted |
| 1 | cup fresh raspberries |
| 1. | Place 3 cups of blueberries, the sugar and lemon juice in a medium saucepan |
| 2. | Mash berries well with a potato masher |
| 3. | Place over medium heat and bring to a simmer then cook for 5 minutes |
| 4. | Pour mixture into a blender and purée |
| 5. | Pour into a 2-cup measure, cover and chill for 2 hours |
| 6. | Place a 1½ quart freezer container in freezer to chill |
| 7. | Let vanilla ice cream stand at room temperature until softened |
| 8. | Fold chilled blueberry purée into ice cream until well blended |
| 9. | Scrape ice cream into chilled container in freezer and freeze for several hours or |
| until it's firm enough to form into scoops | |
| 10. | Purée thawed raspberries and syrup in blender until smooth |
| 11. | Scrape mixture through a fine sieve to remove seeds |
| To Make Parfaits | |
| 1. | For each parfait, spoon 1 tbsp raspberry purée into a dessert glass and top with |
| a small scoop of blueberry ice cream | |
| 2. | Top with 1 tbsp whipped cream and a few blueberries and raspberries |
| 3. | Repeat layers |
| 4. | Top parfaits with a dollop of whipped cream |
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