Recipe: Wild blueberries and black currants have been abundant lately in parts of Alaska. Here's a great way to use them.
Wild blueberries and black currants in some areas of the state have been abundant lately and my friend Jennifer has been letting me tag along on her foraging expeditions. This season, the black currants have been deeply intense, not too sour, and quite plump. I’ve been adding them into sauces for wild game, to round out salads of burrata, avocado, and thinly-shaved raw artichoke, and to crown custard tarts and Key lime pies.
If you’ve been wanting to make ice cream and don’t have a maker or, even if you do have one but don’t want the hassle of feng shui-ing the freezer to make room to chill the bowl ahead of time or you just want a quick and easy route to a creamy frozen treat, a no-churn option might be the way to go.
Optional add-ins: fresh chopped lemon verbena or lavender; crushed cookie pieces such as Biscoff, graham cracker, or stroopwafel; a swirl of lemon curd; coarsely-chopped nuts • Place blueberries in a medium saucepan set over medium heat; depending on ripeness of fruit and if using, add a little bit of sugar , lemon juice and zest, and salt. Bring to a gentle boil and reduce heat and simmer for 10 minutes, smashing berries with the back of a large spoon or potato masher. Transfer to a bowl and chill in fridge. Can be made ahead and kept, covered, chilled in fridge.
• Line a 9-x-5-inch loaf pan with plastic wrap leaving an overhang on all sides by about three to four inches and place in freezer. In a large bowl, whip cream on medium-high speed using a handheld mixer until stiff peaks form, about two minutes. Fold in condensed milk until well combined then fold in chilled blueberry purée and any other add-ins.