Recipe - Blueberry Gingerbread Wcinnamon Ice Cre

1 cup Fresh or frozen (not
thawed!) blueberries
2 tablespoon Sugar
2 tablespoon Blueberry vinegar; or white
wine vinegar
One half cup Sour cream
1 One half cup Flour
One half cup Brown sugar
1 teaspoon Baking soda
1 teaspoon Ground ginger
One fourth teaspoon Salt
One fourth teaspoon Cinnamon
One fourth teaspoon Mace; ground
2 Eggs; lightly beaten
2 tablespoon Molasses
One half cup Unsalted butter; melted &
cooled
Powdered sugar & fresh
blueberries for garnish

CINNAMON ICE CREAM
1 qt Vanilla ice cream
2 teaspoon Ground cinnamon

From: albersa@aztec.asu.edu (ANN ALBERS)

Date: 18 Aug 1995 12:05:00 0500
Preheat oven to 350 deg. In a small bowl, gently toss 1 cup blueberries with
granulated sugar & vinegar. Let stand at room temperature for 1 hr. Drain
well, reserving berries & juices. Set berries aside. Stir juices into sour
cream in a large bowl. In another bowl, combine flour, brown sugar, soda,
ginger, salt, cinnamon and mace. Mix well and set aside.

Stir eggs, molasses, and melted butter into sour cream mixture. Add One half c
flour mixture and beat well. Add remaining flour mixture and beat until
smooth and fluffy. Spread 2/3 batter into a greased 8 One fourth x 1 3/4" round
baking dish, or better yet, into a 6 cup heartshaped mold. Arrange
berries over batter. Spoon remaining batter mounds over berries, not
completely covering fruit.

Bake in a 350 deg oven for 3540 minutes until top is dry and springy, and
pick inserted in the center comes out clean. Cool on a rack. Dust with
powdered sugar and serve with cinnamon iced cream! Serves 8.

Cinnamon Ice Cream: Soften ice cream slightly at room temperature about
1015 minutes. With an electric mixer, beat till just creamy. Stir in
cinnamon till blended. Refreeze at least 4 hrs before servings.

From September, 1990, Victoria Magazine

REC.FOOD.RECIPES ARCHIVES

/CAKES

TAKES 4 HOURS FOR ICE CREAM

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.