Chez Us turned 8 in May. Usually we share some sort of margaritas or even cake to celebrate, but this year we just forgot as we were in the thick of work projects. I decided it was time to say Thank You for your continued readership, it really means a lot to us, and we enjoy your comments and having you at our virtual table. So much so that I have made you ice cream. This recipe for Roasted Blueberry Mascarpone Ice Cream is a great recipe to kick off your summer time ice cream making.
My ice cream maker is always in the freezer, year-round, waiting to churn a batch of creamy goodness. I mean, ice cream should be enjoyed all year round, not just in the summer time. That being said I never know when the urge will hit me, so I want to be prepared.
This recipe came about from a go-to recipe over at Chez Us for Mascarpone ice cream, along with a recipe from our friend Cheryl’s new book Yogurt Culture; which I will tell you about another day. Cheryl served a recipe for roasted blueberries at a book signing, and as soon as I tried it, I wondered why I had never roasted blueberries. I am all about roasting a wide range of fruits and vegetables but never considered blueberries. As well, as soon as I tried the blueberries, I immediately thought of the mascarpone ice cream that I make. I knew I had to collidade the two into a recipe. So I did.
Roasted blueberries are most likely going to become my new addiction just as roasted strawberries have been for summers past. Sweet and sassy are these little blueberries nuggets. Roasting them really brings out a sensual earthiness that melts right in with mascarpone. It is a must this summer!
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table!