Cheater Blueberry-Pistachio Ice Cream
2 cups blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 half-gallon light vanilla ice cream or frozen yogurt
1 cup roasted shelled pistachios with sea salt, coarsley chopped
1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.
2. Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)
3. Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop. Makes about 9 cups
LEARN FROM LESLIE: I’m always glad when I’ve taken the time to pre-scoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable.
To eliminate extra dishes, serve this beautiful ice cream in a waffle bowl. These “sweet” bowls are found with the ice cream cones at the grocery store, and they come in several sizes.
