Wild Blueberry Lime Coconut Ice Cream with Sfogliatine

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

Summer means ice cream—in big scoops, and almost every day! Our favorite gelato place in Weimar offers some great and extremely scrumptious flavor combinations; but while we often stop for a scoop of the delightful frozen dessert, at 1€ per scoop it can become an expensive treat. So we came up with a solution: summer provides us with such a lovely variety of ripe and juicy fruit, so why not be creative and make frozen treats of our very own? Making ice cream with Soeren is always a lot of fun. He is filled with great fantasies and has a wild imagination. We make up stories as we lick the spoons or scoop out the ice cream from the machine for a pre-taste.

One ice cream flavor of the week was definitely a winning combination, thanks to a weekend hike by the lake and some enthusiastic blueberry picking. Just add a few limes and some coconut cream, and you have the recipe I’ll share with you here. The blueberries are fruity, succulent and sweet, the limes add a perfect zesty aroma and the coconut rounds up this consummate flavor combination magnificently. Even better, I also had some puff pastry leftover from another baking project and wanted to use it. A little nibble of something crispy and flakey to go with the ice cream would be great, I thought, and remembered the buttery Venetian cookies our Italian ice cream café often made.

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Summer means ice cream—in big scoops, and almost every day! Our favorite gelato place in Weimar offers some great and extremely scrumptious flavor combinations; but while we often stop for a scoop of the delightful frozen dessert, at 1€ per scoop it can become an expensive treat. So we came up with a solution: summer provides us with such a lovely variety of ripe and juicy fruit, so why not be creative and make frozen treats of our very own? Making ice cream with Soeren is always a lot of fun. He is filled with great fantasies and has a wild imagination. We make up stories as we lick the spoons or scoop out the ice cream from the machine for a pre-taste.

One ice cream flavor of the week was definitely a winning combination, thanks to a weekend hike by the lake and some enthusiastic blueberry picking. Just add a few limes and some coconut cream, and you have the recipe I’ll share with you here. The blueberries are fruity, succulent and sweet, the limes add a perfect zesty aroma and the coconut rounds up this consummate flavor combination magnificently. Even better, I also had some puff pastry leftover from another baking project and wanted to use it. A little nibble of something crispy and flakey to go with the ice cream would be great, I thought, and remembered the buttery Venetian cookies our Italian ice cream café often made.

Sfogliatine are a delicate cookie traditionally made in Venice. A simple affair, really: two sheets of puff pastry layered and glazed with a light sugary icing and baked till golden. They are airy, light and flakey, and can be enjoyed with a simple cappuccino or an elegant dessert. I did not follow any recipe as such, just placed two sheets of puff pastry on top of each other and cut them into squares, then cut into rectangular strips. I lightly glazed them with some egg white and sprinkled with fine sugar, then baked them until they were puffy, golden and the sugar has caramelized. (Be sure to cut a few slits into your puff pastry strips to avoid it puffing too much!) Just as I thought, the flakey sfogliatine give the final crunch needed to round up a great ice cream treat.

Q:
This recipe looks so tempting to try out Meeta! What exactly is coconut cream, is this something you can just buy in grocery stores?

- Pracheeti
A:
Pracheeti - Coconut cream is very much like coconut milk slightly thicker. You can sub it with canned unsweetened coconut milk too.

- Meeta

Method:

For the ice cream
  1. In a small saucepan add lime zest, juice and sugar and on low heat gently stir the mixture until the sugar has dissolved. Add the blueberries and simmer just until the skins of the blueberries begin to pop—approx. 2-4 minutes.
  1. Transfer the blueberry mixture to a clean bowl and stir in the coconut cream. Allow to infuse and cool.
  1. Whip the heavy cream in a separate bowl until it just begins to hold its shape. Slowly pour in the blueberry mixture and fold.
  1. Place the mixture in the refrigerator for approx an hour. Take out and give the mixture a good whisk until it is fairly smooth.
  1. Pour into your ice cream maker and freeze according to the manufacturer’s instructions.  
  1. Transfer to a metal container (I often use my rectangular loaf/cake pan) and freeze. Will keep for up to a month. Take out of freezer approx. 30 minutes before serving to soften, then serve with an additional scattering of fresh blueberries.
For the sfogliatine
  1. Mix icing sugar and vanilla together.
  1. Beat the egg whites, and slowly add the sugars, while beating continuously.
  1. Cut up the puff pastry into rectangles then into strips. Brush the tops with the sugar-egg white glaze.
  1. Bake in the oven at 160ºC (320ºF) for approx. 10-15 minutes, or until lightly golden.
If you are making this ice cream without an ice cream maker, the procedure is fairly simple:
  • Follow the steps all the way to point 4, then pour the mixture into a bowl and freeze for approx. 1 hour.
  • Remove from freezer and using an electric hand whisk, blend the mixture energetically until fairly smooth.
  • Put back into the freezer for another hour, then take out and repeat the whisking again.
  • Finally, transfer the mixture into a metal container, cover and freeze.
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