The perfect blend of tangy and sweet, this blueberry compote ice cream is a wonderful, real-food treat full of probiotics! It fits great into primal and traditional diets.
One of the things I miss most from my Russia days is the food. I can’t speak for the western side of the country, but way out in the Far East the foods were mostly local, and wonderfully unprocessed. Walking down the street in the summer usually meant stopping to check out little stands with babushki selling what they’d grown in their amazing little gardens in the back of their datchas.
Compote, made from local berries, was one of my favorite things to get from babushki, too. Every jar was different, but always the perfect ratio of tart to sweet. Cherries, blueberries, concord grapes… Getting a jar of compote was always exciting! I couldn’t wait to pop the lid off and enjoy a heaping spoonful (or two) over homemade blini or syrniki!
When I saw the recipe for Cherry Compote Ice Cream in Hayley’s new book, Fermented Foods At Every Meal, I HAD to have it. Compote + homemade ice cream? How could I resist? Since I didn’t have any cherries on hand, I opted for fresh blueberries. It was a delicious substitution, though I had a hard time keeping my kiddos from devouring the fresh berries while I made the compote!
Fermented Foods At Every Meal
When I received my copy of Fermented Foods At Every Meal in the mail, saying I was excited would be an understatement. Ever since doing the GAPS Diet with my family a few years ago, fermented foods have been a big part of my diet. While I might not be eating them at every meal, whether it’s sourdough, sauerkraut, or homemade yogurt, I definitely do my best to get in a serving of fermented foods a day. And if I don’t get the foods in, I make sure to drink some kefir or kombucha to get those wonderful probiotics!
I love making all these ferments at home, but after going through Hayley’s book I was excited to try a few new ones, namely cultured buttermilk and creme fraiche! They might sound a little gourmet, but they are super easy. And along with these wonderful cultured foods, there are many others I’m excited to try:
Pavlova with Berries & Cream, Fish Tacos with Creamy Cilantro Sauce, Dried Fruit Chutney, Fermented Ketchup, Cabbage Apple Carrot Slaw…
I could seriously go on and on. But besides these delicious-sounding recipes, and this amazing Blueberry Compote Ice Cream I’m going to share with you, Hayley gives a wealth of information on the importance of ferments in ones diet! They really are an amazing (and easy) tool for gut health!
If you’re a real-foodie, I’m sure you’ll love this book as much as I have been. And, thanks to Hayley, you now have a chance to! Below the recipe card I’m giving away one copy to one lucky reader! Be sure to enter for a chance to win!
Blueberry Compote Ice Cream
This amazing ice cream recipe is a delicious blend of egg yolks, creme fraiche, and sugar. I recommend using farm-fresh yolks, since they offer the most nutritional value, but organic would be fine if that’s all you can get. As for the creme fraiche, I’m sure you can purchase that in a health food store, but I would highly recommend you culture your own at home! It really is easy and the taste is superb! I also used evaporated cane juice for the sweetener, but I think coconut sugar would work just as well.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Probiotic Blueberry Compote Ice Cream
For the compote:
- 2 cups blueberries (fresh or frozen)
- 1/3 cup coconut sugar
- juice of 1/2 a lemon
For the ice cream:
- 1/3 cup coconut sugar
- 6 egg yolks
- 3/4 cup raw or whole milk
- 2 cups creme fraiche
For the compote:
Combine everything in a small saucepan over low heat.
Cook until the mixture looks like jam, stirring frequently (about 20 minutes).
Remove from heat and cool completely before layering with the ice cream.
For the ice cream:
In a bowl, whisk together the sugar and egg yolks until light and creamy.
In a medium saucepan over medium-low heat, warm the milk until a few bubbles start to form.
Slowly pour the hot milk over the sugar/egg mixture, whisking constantly. You DON’T want to make scrambled eggs!
Transfer the mixture to the fridge and chill for 6 hours or until completely chilled.
Using a blender or mixter (I used my Blendtec), combine the chilled milk/sugar/eggs with the Creme Fraiche until smooth.
Churn in an ice cream maker (I use my Kitchen Aid attachment) according to the manufacturer’s directions.
When churned, cover the bottom of a loaf pan with ice cream, then add a few spoonful of the compote. Continue layering until ice cream and compote are used up.
Store covered in the freezer.
Recipe courtesy of Hayley Barisa Ryczek’s book Fermented Foods At Every Meal.
This looks delicious!
Thanks, Keeley! 🙂
What a healthy ice cream recipe, I love it! I can almost taste those blueberries and the compote would make the final outcome so much tastier!
Thanks, Christina! The blueberry compote does make such a wonderfully delicious swirl in the ice cream. 🙂
This sounds delicious! I have a ton of blueberries in my fridge right now.. yum!
This is a wonderful way to use them up, Sarah! 🙂
This recipe looks RIDICULOUS! In a VERY good way! WOW – amazing job! I’ll be trying this one!!
Haha! Thanks, Amanda. 😉 I hope you enjoy it!
I have been on an ice cream making binge. This looks delicious and I am a big fan of blueberries.
Sounds like a good binge to be on, to me. 😉 I hope you get a chance to enjoy it, Peter!
Yummy. This sounds great
Thank you, Michelle! 🙂
Another awesome recipe, Raia! We love blueberries especially in the summer, so this is absolutely perfect. Thanks so much for sharing this with us on #shinebloghop this week!
Glad to share, Maria! I hope you get a chance to enjoy this blueberry treat. 😉
I’m sure my family would absolutely love it if I made “creme fraiche”! Thanks for the chance to win this book.
You’re so welcome, Amy! 🙂
I would love to try the Sweet Pickle Relish.
Mmm! Yes! Sounds good. 😉
Can’t wait to try this recipe! Thank you!
I hope you enjoy it as much as my family did, Debra! 🙂
Mmm. Looks delicious. Thanks for the giveaway, Raia.:)
Sure, thing, Barbara! 🙂
The concept of “fermented foods at every meal” gets me so excited! I’m a huge fan of sauerkraut and kombucha, but desperately need more fermented foods in my diet to continue my journey back to health (thanks celiac, leaky gut, etc, etc.) Can’t wait to investigate some more!
I feel ya, Eleanor! Fermented foods are so important to gut healing! I hope you get a chance to try some new recipes. 🙂
Wow looks so delicious and refreshing. What a healthy summertime treat. Thanks for sharing on Real Food Fridays blog hop. Pinned & tweeted!
Thank you, Marla! 🙂
I could use some of this on this hot Sunday evening. I would like to invite you to Family Joy Blog Link Up Party. Link up at http://thinking-outside-the-pot.com/?p=2906
Thanks for the invite, Charlene! I’ll be sure to stop by. 🙂
Thank you, Stephanie!
How tasty does that look? Fall might be right around the corner but I still could go for some ice cream.
Thanks, Valerie! Ice cream is never out of season. 😉
When blueberries are in season, I love to make healthy, delicious blueberry creations. Your compote is awesome! Thank you for sharing your healthy, delicious Blueberry Compote Ice Cream at the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing!
Thank you so much, Deborah! 🙂
Your Blueberry Ice Cream looks awesome! Thanks so much for sharing with Full Plate Thursday this week and come back soon!
Thank you so much, Helen!
Can’t wait to try the recipe!! I would be interested in trying the creme fraiche recipe. My hubby has to do low fat & sugar free (due to heart & diabetes) so I am always looking for healthy ways to modify yummy foods. Thanks for the giveaway!! 🙂
The homemade creme fraiche is SO easy, Michelle! I’m sure you’ll love it. 🙂
This recipe looks wonderful! I’m thinking I’d want to make some ice cream with creme fraiche or the sweet pickle relish from the book. 🙂
Thanks, CJ! The creme fraiche is so easy to make, and that pickle relish sounds good, too. 😉
I’m starting to get more into ferments, and making a fermented ice cream sounds like a great idea! I bet it adds some wonderful flavor too. 🙂
Isn’t it great that a dessert can also be healthy? 🙂
This looks delicious and nutritious!
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
I’ve prepared very little fermented foods but am becoming more and more intrigued! Sounds like a healthy eating habit to begin!
THIS ICE CREAM LOOKS SO VERY TASTY.
I want to make creme freich (sp?) so I can stop buying it! So expensive
Your Blueberry Ice Cream Compote looks and sounds delicious!
Thank you! 🙂