If you are planning any summer parties or an ice cream themed bridal shower or having a wedding with an ice cream bar - you will love the recipe I am sharing from Scoop Adventures. The author Lindsay is an avid ice cream maker and blogger and has traveled across the US in search of the best ice cream and brings them to you in her brand new book. And, today, Lindsay is here to bring you two of her recipes - she shared her Blueberry Mojito Ice Cream recipe earlier today.  PS: I'm now looking for an ice cream maker for myself - if you have one, please leave me a comment as I'd love to know what kind is your favorite.

Arctic Refuge Wild Berry Snap Ice Cream

Adapted from recipe by Hot Licks Homemade Ice Cream, Fairbanks, Alaska

makes 1 generous quart {940ml}

from Lindsay . . . Hot Licks showcases several ice cream flavors inspired by the elegance of the Alaskan wilderness, including this delicious creamy, tart and spicy creation, which was developed in cooperation with the Northern Alaska Environmental Center to honor the Arctic National Wildlife Refuge.

2 egg yolks
1 3/4 cups (414ml) heavy cream
1 3/4 cups (414ml) whole milk
2/3 cup + 5 tbsp (193g) sugar, divided
Pinch of salt
1 tsp vanilla extract
1/2 cup (96g) fresh or frozen blueberries
1/2 cup (65g) fresh or frozen cranberries
1 tbsp (15ml) water
1/2 cup (30g) crumbled gingersnaps

Fill a large bowl with ice water. Whisk the egg yolks in a medium bowl and set aside. Combine the cream, milk, 2/3 cup (133g) sugar and pinch of salt in a medium saucepan. Warm over medium heat until the mixture is hot and the sugar dissolves, 4 to 5 minutes. Temper the eggs by slowly pouring 1/2 cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a medium bowl. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Add the vanilla. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To prepare a blueberry swirl, combine the blueberries and 2 tablespoons (25g) sugar in a small saucepan and place over medium heat. Stir constantly until the blueberries begin to burst, about 5 minutes. Turn the heat to low and simmer, stirring frequently, until the blueberries break down and release all of their juice, 2 minutes. Remove from the heat and cool completely.

To prepare a cranberry swirl, combine the cranberries and remaining 3 tablespoons (37g) sugar in a small saucepan and place over medium heat. Stir constantly until the cranberries begin to burst, about 5 minutes. Turn the heat to low and simmer, stirring frequently, until the cranberries break down and release all of their juice, 3 to 5 minutes. Add the water and stir to combine. Remove from the heat and cool completely.

Today my blog is being turned into a yummy cookbook of sorts. Remember my post from yesterday on the Homemade Ice Cream Bridal Shower inspiration? Today, Lindsay {the author of Scoop Adventures}, is here to share two of the homemade ice cream recipes that are featured in her new book with us. Please check back early this afternoon for another ice cream recipe from Lindsay. Her book {which is based on the name of her blog} features 80 recipes that she has adapted from some of the greatest ice cream parlors across the country. You may have even stopped by some of these specialty shops + restaurants in your travels. Oh, and since I'm now anxious to try my hand at my own homemade ice cream - do you have a favorite ice cream maker?

Blueberry Mojito Ice Cream

makes 3 cups {705ml}

from Lindsay . . . Fruity, full of citrus, with a hint of mint and a smack of rum, this ice cream tastes exactly like the real thing. If you have visited New Orleans, you may have stopped by St. Joe’s Bar, the inspiration for this ice cream. At St. Joe’s they muddle fresh blueberries and mint into a mix of sugar and alcohol for a truly refreshing drink. After a hot summer day of picking blueberries, I was inspired to make this cool drink into an equally refreshing scoop.

Lime Syrup
1/4 cup (59ml) lime juice
1/4 cup (50g) sugar

Ice Cream Base
1 cup (230g) fresh or frozen blueberries
1/2 cup (100g) sugar
1 cup (237ml) whole milk, divided
1 tbsp (9g) cornstarch
1 1/4 cups (295ml) heavy cream
1/4 cup (24g) packed mint leaves
1 1/2 tbsp (22ml) white rum

To make the lime syrup, combine the juice and 1/4 cup (50g) sugar in a small saucepan and place over medium heat. Heat until the sugar is dissolved, 1 to 2 minutes. Pour into a small bowl, cover and refrigerate until completely cool.

To make the ice cream base, combine the blueberries and 1/2 cup (100g sugar in a small saucepan. Warm over medium heat, stirring frequently, until the mixture is simmering and slightly reduced and the berries release their juices. Remove from the heat and set aside.

Fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. Combine the remaining milk and cream in a medium saucepan and place over medium heat. When the mixture is hot and begins to bubble, remove from the heat, add the mint and steep at room temperature for 20 minutes. Pour the mint-infused milk through a fine-mesh sieve, pressing on the back of the mint with a wooden spoon to extract as much flavor as possible.

Return the mint-infused milk to a medium saucepan and bring to a low boil over medium heat. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 30 seconds. Remove from the heat and pour into a medium bowl. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Combine the blueberry mixture and cooled ice cream base in a blender and blend until the berries are fully incorporated. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Whisk the chilled ice cream base, and add the lime syrup and rum. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.