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Gray ice cream anyone?

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A funny thing happened in the test kitchen this week. We were testing ice creams for an upcoming “Cooking Without Recipes” story in the June/July issue (stay tuned—it’s going to be incredible). The test included a blueberry ice cream with crumbled gingersnap cookies, a flavor we had created based on the author’s instructions for making other berry ice creams.

Following the basic method, Joy, our tester, pureed blueberries and folded the puree into the cooled ice-cream custard. It was a beautiful purple-blue color. She chilled the custard in the refrigerator, as directed by the recipe. But when she went to take it out of the fridge to freeze it in the ice cream maker, the custard had turned an appalling, flat gray. Cement and spackle came to mind. The flavor was blueberry-ish enough but the color was so off-putting, there was no way we would let it pass.

While we investigate why the blueberries turned color (Food Geek, help!), we’ll bypass blueberry ice cream for the time being (the story has so many fantastic flavors, it won’t be missed).

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  • foodstylist | 03/02/2009

    Did she cook the blueberries before pureeing? Sometimes it's necessary to retain the color and improve the flavor.

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