So. Do we think we can consider this breakfast since it contains muffins?
Because I’m about to.
While I am so ready (and so excited) for summer, last night I nearly had a heart attack when I realized it was almost mid-May and therefore almost Memorial day, which means summer is basically over and we may as well just start shopping for the holidays, like… yesterday. I mean, it’s practically summer already and in the blink of the eye, it will be next summer.
But! There is still time for ice cream. Specifically, ice cream with muffins inside.
The good news is that you can use whatever blueberry muffin recipe you’d like. I took this muffin recipe and used all-purpose flour and a billion blueberries. Before that I spilled an entire pint of blueberries on the floor, many of which are still hiding under my fridge. And before THAT, I bought a pint of blueberries then couldn’t find them for a two weeks… until I felt something squish under my flip flops on the floor of my car and learned that a bunch of beautiful berries were building a fuzzy mold playhouse in my vehicle.
The bad news is that you will make a full batch of muffins and have some extras left over, but on second thought – that is obviously good news. You just eat them for breakfast in the morning – after your spoonfuls of ice cream. Or you could reheat those muffins then drop a dollop of butter on top and then… maybe add a scoop of ice cream on top of that.
You know. To taste test.
If you’re looking for a whole bunch of delicious things to share with your mom on Sunday, you can kill two birds with one stone here: muffins for brunch and ice cream for dessert. Or brunch, whatever. But you should try that. Special ice cream for your mom is untraditional and fun. Unexpected and tastier than some dried out pastry. She deserves it, because she probably listens to you have insane meltdowns on the regular. Mine did that yesterday when I participated in what only can be called the meltdown of the century.
I have a good one every few years… and I mean a GOOD one. There doesn’t have to be anything wrong in my life for me to have a complete flipout that only my mom can witness and take. No one else has seen them. Well, okay – one time last year my husband witnessed a quarter of one when I developed a fever in a 105 degree yoga class and after, walked through the door screaming and crying hysterically. But that was nothing. One time in college, I remember having a phone meltdown with my mom that lasted HOURS and centered around me “wondering if I should interview for an internship.” Yeah. Not like – definitely interviewing for it and wondering if I should take the position had I been so lucky to get it. Which I never would have. Me = delusional.
Sometimes you just need those crazy conniptions in your life to get it all out and feel like a normal person again. Is it just me? Usually afterwards, while I feel like an utter lunatic, I also feel fantastic. I hope you have some fabulous nonjudgemental person in your life that you can throw a wildly inappropriate, immature, ugly but incredibly necessary tantrum to every now and then.
And if you do, make them this ice cream. So you can eat it together! Ice cream thanks. Everyone wins.
Blueberry Muffin Ice Cream
Yield: about 1 quart
Total Time: 2 hours, refrigerate overnight
1 batch of your favorite blueberry muffins
2 cups whole milk
1 1/2 tablespoons cornstarch
3 tablespoons cream cheese, softened to room temperature
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/4 cups heavy cream
2/3 cups granulated sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
Note: Prepare this recipe the day before you want it so it can freeze overnight! I suggest making a full batch of blueberry muffins even though you may only use six - finish the rest for breakfast.
In a small bowl, mix together 2 tablespoons of the milk with the cornstarch and whisk until smooth. Set aside. In another large bowl, whisk together softened cream cheese with salt and cinnamon until smooth.
In a large saucepan, add milk, cream, sugar, vanilla extract and corn syrup, whisking together. Bring to a rolling boil - for me, this was over medium heat. Keep a close eye on the mixture because if it gets too hot, it will boil up and over very quickly. You want it to the point when the milk is bubbling and rolling but now boiling over. Once it comes to that point, boil for 4 minutes. I stirred occasionally here. After 4 minutes, remove from heat and very slowly whisk in the cornstarch mixture. I did it in 3 parts - adding 1/3 of it and whisking at a time. Bring back over heat and bring to a rolling boil again, this time stirring with a spatula while the mixture just thickens slightly - about 1-2 minutes.
Remove from heat and very slowly pour a small amount into the large bowl that has the cream cheese in it, whisking constantly until smooth. Gradually pour the rest of the mixture into the bowl while whisking to combine. Grab another very large bowl and fill it halfway full with cold water, adding a bunch of ice cubes as well. Pour the milk mixture into a one gallon freezer ziplock bag, pushing the air out and sealing it. Place it in the ice bath for 30-45 minutes until cold, adding more ice if needed.
Pour the ice cream mixture into your ice cream maker and churn according to the directions. I used the attachment on my Kitchenaid mixer and churned for exactly 25 minutes. After 20-22 minutes, add a 2-3 crumbled blueberry muffins. Once churned to your desired consistency, place in a freezer-safe container - at this point, I folded in 2-3 more crumbled blueberry muffins using a large spatula. Smooth out the top then place a sheet of plastic wrap over top, pressing right onto the surface. Freeze for at least 8 hours, or overnight.
This is also heavenly stuffed in between cookies. Just sayin’.