Dear Megs,

I almost forgot! The other day, I made blueberry-lemon-mint-vanilla ice cream. I used this recipe, substituting orange zest for lemon, and doubling the amount of blueberries without changing any other proportions. It is a traditional custard ice cream, and though it's delicious, I would have preferred a lighter texture for a summery blueberry dessert. I should have made it more a sherbet-type deal, left out the vanilla bean and eggs, and added a ribbon of lemon syrup or something to lighten it up.

That said, it is delicious, and would be a wonderful winter dessert, paired with a lemon tart or a Quaker lemon pie, something with a really bright flavor.


Loves!

Linz