Blueberry-Hyssop Ice Cream

Recipe courtesy of Crumb Blog

Ingredients
-2 cups milk
-1 cup roughly chopped anise hyssop leaves
-2 1/2 cups fresh blueberries, washed and picked over
-2 tbsp lemon juice
-1 cup heavy cream
-3/4 cup unrefined sugar
-6 egg yolks
-2 tbsp Pernod(liqueur)

Directions
-In a small saucepan, bring milk to a simmer over medium-high heat. Remove from heat. Add the hyssop leaves, then cover and let steep for about 30-45 minutes.
-Meanwhile, combine the blueberries and lemon juice in a second saucepan, and bring to a boil over medium-high heat. Cook for 5 minutes, or until the blueberries begin to burst and release their juices. Puree with an immersion blender, then set aside to cool to room temperature.
-Once the milk is sufficiently infused, strain out the hyssop leaves and discard. Stir in cream, and bring to a simmer again over medium-high heat.
-Meanwhile, in a large mixing bowl, whisk together egg yolks and sugar. Ladle in a small amount of the warm milk mixture, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the warm milk, one or two ladlefuls at a time, whisking constantly as you go.
-Once all the milk has been incorporated into the eggs, pour mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until mixture thickens enough to coat the back of the spatula (a silicone spatula is your best friend when it comes to custard-making – if you don’t have one, get one. It’s worth it). Remove from heat.
-Pour the blueberry puree through a sieve into a clean bowl, pressing on solids with back of a spoon. -Stir in the custard and Pernod, then cover with plastic wrap. Chill custard in refrigerator for at least 2-3 hours to ensure it’s thoroughly chilled before pouring into your ice cream maker and freezing as per manufacturer’s instructions.

To Die For Blueberry Muffins

This recipe comes from AllRecipes.com.

To Die For Blueberry Muffins
Ingredients
1½ cups all-purpose flour
¾ cup organic evaporated cane sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries
½ cup organic evaporated cane sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1½ teaspoons ground cinnamon

Directions
1. Preheat oven to 400 degrees. Butter muffin cups.
2. Combine 1½ cups flour, ¾ cup organic evaporated can sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together ½ cup organic evaporated cane sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Blueberry Pie

This delicious blueberry pie recipe comes from A Hint of Honey blog.

Blueberry Pie
Ingredients
1 Pie Crust (the author suggestions a sweet all-butter double pie crust)
4 cups fresh blueberries (Don’t have enough blueberries? Try substituting black raspberries!)
1 tablespoon freshly squeezed lemon juice
½ teaspoon lemon zest
¾ cup sugar, plus extra for sprinkling on top (optional)
3 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 tablespoon cold unsalted butter, cut into tiny pieces
1 egg + 1 tablespoon water, whisked (for the egg wash)

Directions
1. Prepare the pie crust. Roll out half of the dough into a large round and place in the bottom of the pie pan. Set in the refrigerator while preparing the filling.
2. Toss the blueberries and the lemon juice in large bowl. In a separate bowl, whisk to combine the lemon zest, sugar, cornstarch, salt, and cinnamon. Sprinkle over the blueberries and toss to coat. Transfer to the dough-lined pan. Dot with butter.
3. Roll out the second half of the dough into a large round and place on top of the filled pie. Trim the edges, leaving about 1 inch of overhang. Crimp the edges to seal. Cut several small slits in the top for steam to vent. Refrigerate for 20-30 minutes or until the dough is firm.
4. Meanwhile, preheat the oven to 375 degrees. Before placing the pie in the oven brush the top with the egg wash and sprinkle with sugar (optional).
5. Bake in the preheated oven for 45-60 minutes, until the crust is golden brown and the filling is bubbling. Cool on a wire rack for 1 hour before serving.

Blueberry Rhubarb Pie

From cooks.com

A great pie recipe to make use of the organic blueberries in this week's fruit shares!

Ingredients
Pastry for 9 inch, two crust pie
1 1/3 cup sugar
1/3 cup all purpose flour or 3 tablespoons cornstarch
1/2 teaspoon grated orange peel, optional
2 cups chopped fresh rhubarb
1 pint fresh blueberries
2 tablespoons butter
Sugar for crust

Directions
Heat oven to 425 degrees. Prepare pastry. Stir together 1 1/3 cups sugar, the flour and the orange peel. Turn rhubarb into pastry lined pan; sprinkle with half of the sugar mixture. Repeat with blueberries and the remaining sugar mixture. Dot with butter. Cover with top crust which has slits cut in it. Sprinkle with sugar. Seal and flute edges. Cover edge with 2 inch strips of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in the crust, 40 -50 minutes. Serve warm.