Admit it. Some of you didn’t think I’d be posting more ice cream recipes after finishing 52 Scoops. But as promised, here’s another!
A few weeks ago, prior to this HUGE deluge of Vancouver rain, the Official Taster and I, along with our friend Jason, thought it’d be fun to head up one of the local mountains and build an igloo. Yes, an igloo.
I hadn’t grown up camping, let alone snow camping. The Official Taster introduced me to this activity just a few years ago, and let’s just say my first snow camping experience was rather… epic. New Years Eve, 2009/10. Mount Seymour. 22 hours of rain and sleet. Two people who were sent down around midnight because they wouldn’t have lasted the night. Huddling under a tarp in the morning hoping for a break in the weather so we could pack up and haul all our gear, plus the evacuees’ abandoned gear, down the mountain. I think my body needed three days to recover after that!
But I’ve since grown to love snow camping. Because when you can fall asleep to something like this…
… Or wake up to something like this…
… It’s pretty amazing.
And when you introduce a snow saw to your arsenal of winter gear, it gets even more fun. Because you can play around and cut out sleeping platforms like this:
Even better, you can cut blocks to build igloos, as the O.T., Jason, and I did recently:
Knowing we were going to be building a warm, cozy snow shelter, Jason had suggested we might as well get fancy with food – why not churn a batch of ice cream up on the mountain?
A half-pint jar of custard and my half-pint Baby Donvier wouldn’t add that much weight to my backpack, and since I had some leftover blackberry puree from my blackberry escapades last summer and a block of cream cheese in the fridge, an egg-free Blackberry Cheesecake Ice Cream it was then!
As expected, the ice cream did not firm up as much as it usually does when I churn it at home, since the inner frozen cylinder — though packed in the snow while we were busy igloo building — was not at its optimal ultra-cold temperature. But after two and a half hours of cutting, hauling, shaping, and stacking blocks, we were hungry and happy to have a treat to enjoy, even if it was a bit on the soft side.
2 cups of strained blackberry puree (about 4 cups of fresh or frozen berries)
250 g cream cheese, softened
Juice of half a lemon
3/4 cup white sugar (adjust to taste; depends on the sweetness of your berries)
2 cups half-and-half cream
- Puree the blackberries at low speed in a blender. Strain the puree through a sieve to remove all the seeds. You should have about 2 cups of puree.
- Place the cream cheese in the (now empty) blender. Add half of the blackberry puree and blend at medium speed. Scrape down the sides. Add the remaining blackberry puree and blend some more.
- Add the remaining ingredients and give everything a good whirl, until the mixture is smooth.
- Chill overnight in the fridge.
- Churn according to manufacturer’s instructions.