The perfect blend of tangy and sweet, this Blueberry Compote Ice Cream is a wonderful, real-food treat full of probiotics!
Compote-love.
One of the things I miss most from my Russia days is the food. I can’t speak for the western side of the country, but way out in the Far East the foods were mostly local, and wonderfully unprocessed. Walking down the street in the summer usually meant stopping to check out little stands with babushki selling what they’d grown in their amazing little gardens in the back of their datchas.
Compote, made from local berries, was one of my favorite things to get from babushki, too. Every jar was different, but always the perfect ratio of tart to sweet. Cherries, blueberries, concord grapes… Getting a jar of compote was always exciting! I couldn’t wait to pop the lid off and enjoy a heaping spoonful (or two) over homemade blini or syrniki!
When I saw the recipe for Cherry Compote Ice Cream in Hayley’s new book, Fermented Foods At Every Meal, I HAD to have it. Compote + homemade ice cream? How could I resist? Since I didn’t have any cherries on hand, I opted for fresh blueberries. It was a delicious substitution, though I had a hard time keeping my kiddos from devouring the fresh berries while I made the compote!
Fermented Foods At Every Meal
When I received my copy of Fermented Foods At Every Meal in the mail, saying I was excited would be an understatement. Ever since doing the GAPS Diet with my family a few years ago, fermented foods have been a big part of my diet. While I might not be eating them at every meal, whether it’s sourdough, sauerkraut, or homemade yogurt, I definitely do my best to get in a serving of fermented foods a day. And if I don’t get the foods in, I make sure to drink some kefir or kombucha to get those wonderful probiotics!
I love making all these ferments at home, but after going through Hayley’s book I was excited to try a few new ones, namely cultured buttermilk and creme fraiche! They might sound a little gourmet, but they are super easy. And along with these wonderful cultured foods, there are many others I’m excited to try:
Pavlova with Berries & Cream, Fish Tacos with Creamy Cilantro Sauce, Dried Fruit Chutney, Fermented Ketchup, Cabbage Apple Carrot Slaw…
I could seriously go on and on. But besides these delicious-sounding recipes, and this amazing Blueberry Compote Ice Cream I’m going to share with you, Hayley gives a wealth of information on the importance of ferments in ones diet! They really are an amazing (and easy) tool for gut health!
If you’re a real-foodie, I’m sure you’ll love this book as much as I have been. And, thanks to Hayley, you now have a chance to! Below the recipe card I’m giving away one copy to one lucky reader! Be sure to enter for a chance to win!
Blueberry Compote Ice Cream
This amazing ice cream recipe is a delicious blend of egg yolks, creme fraiche, and sugar. I recommend using farm-fresh yolks, since they offer the most nutritional value, but organic would be fine if that’s all you can get. As for the creme fraiche, I’m sure you can purchase that in a health food store, but I would highly recommend you culture your own at home! It really is easy and the taste is superb! I also used evaporated cane juice for the sweetener, but I think coconut sugar would work just as well.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! ��
Combine everything in a small saucepan over low heat.
Cook until the mixture looks like jam, stirring frequently (about 20 minutes).
Remove from heat and cool completely before layering with the ice cream.
In a bowl, whisk together the sugar and egg yolks until light and creamy.
In a medium saucepan over medium-low heat, warm the milk until a few bubbles start to form.
Slowly pour the hot milk over the sugar/egg mixture, whisking constantly. You DON'T want to make scrambled eggs!
Transfer the mixture to the fridge and chill for 6 hours or until completely chilled.
Using a blender or mixter (I used my Blendtec), combine the chilled milk/sugar/eggs with the Creme Fraiche until smooth.
Churn in an ice cream maker (I use my Kitchen Aid attachment) according to the manufacturer's directions.
When churned, cover the bottom of a loaf pan with ice cream, then add a few spoonful of the compote. Continue layering until ice cream and compote are used up.
Store covered in the freezer.
Enter to win a copy of Fermented Foods At Every Meal!Missed the giveaway? You can still get a copy HERE.
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