Experimenting with flavors – Blueberry, corn and cinnamon candied pecan Gelato

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In my never-ending quest to challenge my taste buds, I am trying new combinations for gelato’s. As blueberries and corn are in season, I thought, well, why not? Pecans work well with blueberries, let’s add some! Low and behold, it was delicious! I also tried something new, adding 1/4 cup alcohol to have a softer serve on the ice cream and it really works! The only mistake I made was using rum, too pungent for delicate berries and sweet corn. I’m thinking something like a dessert wine might work really well. You don’t have to add the alcohol, you will then need to remove ice cream from freezer 10 minutes before serving. Happy experimenting!

Recipe

2 cups blueberries, well rinsed

2 ears corn, steamed and grains cut from stalk

1/2 cup pecans

1 tablespoon butter

1 tablespoon maple syrup

3/4 cups cream

1/2 cup sugar

1/2 cup water

1 teaspoon cinnamon

Dash salt

Instructions

Make simple syrup: bring to a boil sugar & water and allow to simmer for 2-3 minutes. Place in the fridge to chill. Cook ears of corn in boiling water for 10-15 minutes, allow to cool before cutting corn off the cob. Place corn nibblets in fridge to cool completely. Heat a small cast iron pan on medium heat, add butter and when sizzling, add pecans and cinnamon, stir to combine and allow pecans to caramelize. Add maple syrup, stirring occasionally until sticky. Remove from heat and scoop onto parchment paper and allow to cool completely before roughly chopping, set aside. Place blueberries and corn in blender with simple syrup, pulse to combine but not too much, you want small bits of fruit throughout. Add cream and blend to combine. If mixture is cold, continue to freezing in ice cream machine or place in fridge to chill thoroughly before adding to ice cream machine. When ice cream is almost completely solid, add candied pecans and alcohol if using. Remove ice cream and store in container in the freezer. Makes 6-8 portions. Keeps in the freezer up to a month. Enjoy!

 

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Happy New Year & hit reset!

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I hope the start of this new year has been good to you, I certainly feel like a weight has been lifted from my shoulders! I can’t say I truly enjoyed 2016, too many challenges for my liking. Death of a family member, death of toxic friendships, work ups and downs…. I’m happy to press the reset button and start fresh, which is what I’ve been doing as far as food is concerned. January usually sees most of us lighten up to balance the holidays’ enjoyments and I’m no exception! So I’m sharing a vitamin powerhouse smoothie for your winter vitamin starved cells!  I was inspired to use this hawaiij spice mix from The First Mess’ Baked apple oatmeal recipe, I just can’t stop making this recipe it’s so delicious!

 

Blueberry, beet and hawaiij spices

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Recipe

1 cup blueberries

1 cup dices, cooked beets

1 cup iced tea or kefir or milk alternative

1 teaspoon hawaiij spices

Instructions

Put all ingredients into blender and blend on high until smooth, adjusting spices as needed.

 

Enjoy!