Fortunately, nothing will say Fourth of July like our recipe for fresh Blueberry Lemon Thyme ice cream, made with Blueberry Lemon Thyme Jam. If you’ve browsed through my recipes, I’m sure you’ve noticed quite a few ice cream combos. That’s because ice cream really is the best dance partner when it comes to fruity flavors — it can make a heavy, sweet flavor fresh or add richness to a lighter taste profile.
When The Gracious Gourmet started and I only had a few products available, our Fig Almond Spread was far and away our most popular — and for good reason! On a night in, one of my favorite things to do with Fig Almond Spread is get a pint of premium vanilla ice cream, stir in half a jar with a splash of cognac. Then it returns to the freezer. Although I’d say the plan was to eat it over the course of a week, more realistically, it ends up being just a day or two! You can see an even more refined version of this five-minute snack in our recipe Fruit Tarts with Fig Almond Ice Cream.
Alternatively, you could make an accompanying raspberry compote and swirl it in alongside the blueberry jam to get that red-white-and-blue effect. If you have the time, the flavor combo of blueberry, thyme and lemon will go wonderfully with any number of pies, pastries, and tarts.
I sincerely encourage you to follow any inclination you have to try it out with a new flavor. One of the greatest things about creating food is making it your own, experimenting, adding and subtracting. The process becomes the most intricate (and delicious!) science, and I hope my products can spark that creative inspiration for some of you.
Wishing everyone a happy and healthy Fourth of July!
Blueberry Lemon Thyme Ice Cream
- 1 pint premium vanilla ice cream, softened
- 1/2 cup chilled BLUEBERRY LEMON THYME JAM
- 1 tablespoon brandy or cognac (optional)
- Stir all ingredients together, including BLUEBERRY LEMON THYME JAM; If needed, microwave ice cream pint for 20 seconds to soften.
- Pack ice cream mixture into freezer container and freeze until firm.