Ice cream may seem like child’s play but a boozy flavor just for the grown-ups is what I’ve been craving. I had been dreaming of this blueberry-mezcal combination ever since seeing Susana’s gorgeous custard tarts with blueberry and mezcal on Instagram. This ice cream was the product of many a daydream and ended up being even more delicious than I had imagined.
I made it for our Friends Who Fete Ice Cream Social last weekend. We had chocolate and vanilla and lots of other flavors for the kids, but I wanted something special for the over 21s in the crowd and this did not disappoint.
The base is a very simple no-churn situation made extra-rich with cream cheese. After that gets whipped together and frozen for a bit you add the blueberry sauce and give it a swirl. The key to the perfect swirl is to first freeze the ice cream in the widest, shallowest container you own (I used a 9 x 13-inch baking dish) dollop the chilled sauce on top of the almost frozen ice cream, swirl it in with a skewer, then cover and return to the freezer. Once it’s frozen solid you can transfer to something smaller with a tight-lid (two of these pint-sized containers should do). Remove in as big of pieces as possible to maintain the swirl!
- 8 ounces cream cheese, room temperature
- 1 (13.4 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups cold heavy cream
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 2 tablespoon mezcal
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute until smooth.
- Scrape down the sides of the bowl, add vanilla and salt and continue beating until combined and smooth. Scrape this mixture to a large bowl.
- Add cream to the stand mixer bowl (no need to clean it out) and using the whisk attachment, whip the cream to stiff peaks, about 3 minutes.
- Add a third of the whipped cream to the cream cheese mixture and fold to combine. Add remaining cream and gently fold until completely incorporated. Scrape into a 9x13-inch baking pan and smooth top. Cover and freeze for 2 hours.
- Meanwhile, prepare the blueberry sauce. Combine blueberries and sugar with 2 tablespoons of water in a medium saucepan. Place over low heat and cover.
- Cook, stirring occasionally, until blueberries are soft and sauce is slightly thickened, about 15 minutes. Let cool completely before stirring in mezcal.
- After 2 hours, drop tablespoons full of blueberry sauce on top of ice cream base. Using a skewer swirl the sauce into the ice cream then cover and freeze until completely solid, at least 2 more hours.
All photos courtesy of This Mess Is Ours
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