Muscovado roasted blueberry ice cream
Roast
Roasting
Blueberry ice cream is one thing (believe me, it's delicious!) But roasted blueberry ice cream? That's on an entirely different wavelength altogether. There's something about the act of roasting berries that intensifies every aspect: flavor, sweetness, aroma, color. To make it even more interesting I tossed these berries with a bit of balsamic vinegar and muscovado sugar (my latest obsession thanks to Shauna), and also replaced some of the granulated sugar with muscovado in the ice cream base; just two tablespoons of which gives the final ice cream a light caramel color and a subtle molasses flavor that only enhances the flavor of the blueberries. I swirled this roasted goodness into the final ice cream at the very end when it was done churning, choosing to do so by hand rather than with the beater blade to keep the swirl in tact. I felt like King Midas of the blueberries: everything I touched instantly turned deep purple. If you want a similar effect I recommend swirling it in by
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