Blueberry Basil No-Churn Ice Cream with its soft-serve complexion and sweet fruity notes is my food of choice today.
We’re getting ready… ready for Nick’s graduation this weekend… ready to celebrate his accomplishments… ready to watch the next phase of our son’s life unfold.
So these past few weeks have found us rather engaged, with our hearts and minds as busy as our hands and calendars (if not busier). It’s all I can do these days to keep the tears from bubbling up and pouring out. And most days I lose the battle.
What is it about life’s milestones? They invite every emotion to the party.
Along with the joy of anticipating everything that lies ahead, I find myself bumping into sweet recollections of ‘Nick the Kick’ from his younger days…
Nick with his curly mop of silky baby hair that I refused to cut until his ‘Kramer’ look grew wayyy out. Nick asking for cuddles and “10 Minutes ‘Til Bedtime!” every night until “How Many Trucks Can A Tow Truck Tow” was all we could read. Nick looking (and feeling) spiffy in his First Communion suit, refusing to sing but giggling with his best buddy Dave on the riser, just inches away from our priest. Nick getting in the car each morning with his saxophone case in one hand and lacrosse stick in the other…
It feels like yesterday we were loading up the car, biting our bottom lips, and anticipating the next four years that he would be living away from home on a college campus…
Nick will be a couple weeks shy of his 22nd birthday when he graduates. A young man. A young man ready to take his first steps toward discovering what the world is all about as an adult.
How lucky the world is to be receiving our kind, bright, beautiful young man.
I’d say this calls for ice cream.
Would you like some?
Yeah, me too…
- Blueberry-Basil Sauce
- 1 - 16 oz. pkg. fresh blueberries
- ¼ cup sugar
- 1 tsp. vanilla
- Juice from ½ lemon
- ¼ cup finely chopped basil
- Ice Cream
- 1 pt. heavy whipping cream
- 1 can (14 oz.) sweetened condensed milk
- For the blueberry-basil sauce, combine berries, sugar, vanilla, lemon juice and basil in a medium saucepan.
- Cook over medium heat until sugar dissolves and the berries soften, 6 - 8 minutes. You may need to break the blueberries down a bit with a fork or potato masher.
- Transfer sauce to a bowl and refrigerate until cool.
- For the ice cream, in a large mixing bowl and using a hand held mixer, whip the heavy whipping cream until smooth. Add the sweetened condensed milk and continue beating until stiff peaks form.
- In the same bowl, fold in the cooled blueberry-basil sauce until fully combined.
- Pour ice cream mixture into a 9x5 loaf pan.
- Freeze for 4 - 8 hours or overnight.
- Scoop away!
Wishing you a beautiful weekend!