French Vanilla Ice Cream with Blueberry/Tequila Coulis

13th July, 2010: Posted by G.L. Pease in Desserts, easy

Cooking, eating, entertaining should be fun. For all the fuss, for all the serious talk about celebrity chefs, competitions, all the haute couture in food that’s dominating the media, it seems that a lot of people may have forgotten that what really matters is that we have fun in the kitchen, and at table. And, what’s more fun than a little surprise? So, when some friends were coming to dinner the other night, I figured I’d surprise them with something fun and simple for dessert.

Those who know me fairly well will understand that it’s already a bit surprising anytime I volunteer to take on the dessert course, as well as the rest of the meal. I tend to spend most of my time on the savory side of the kitchen, where I’m most at home, and leave the sweeties to someone else. “What can we bring?” will almost always get the same answer. “Oh, let’s see. Hmm. Hey, I know! Why don’t you bring something for dessert. I’ll take care of the rest.” It gets me off the hook.

So, yeah. Surprise! I’ll do dessert! I’d just picked up a big basket of beautiful organic blueberries that were filling me with ideas. What follows is one of them, the dolce I served that night. (Honestly, I don’t even remember the main anymore, which may have something to do with the empty wine bottles that mysteriously appeared in the kitchen the following morning. I think it had something to do with scallops and Alaskan cod, but it may have been hamburgers. I do remember the dessert and its wine, though.)

This is one of those wonderfully delightful things that’s dead simple, but makes a great impression. French Vanilla ice cream is scooped over fresh blueberries, then smothered in a blueberry tequila coulis that is rich and wonderful, and, yes, a little surprising. Lime brightens the flavors, and just a skosh of chile (optional, but highly recommended) brings cheers of joy to the table.

Ingredients – Serves 4

For the sauce:

  • Juice of two limes
  • 2 oz good tequila – don’t be a cheapskate, here!
  • 2 cups fresh blueberries – organic preferred
  • 2 Tbsp turbinado or brown sugar
  • Pinch of sea salt
  • 1/8 tsp minced habanero chile – seeds and membrane removed [1]

To serve:

  • 1 pint French Vanilla ice cream – make your own if you’re up to it!
  • 1/2 cup fresh blueberries
  • Zest of one lime, finely chopped

Method – About 25 minutes

Put the ingredients for the coulis into a 1qt saucepan over medium heat, and bring to a simmer, stirring occasionally, until the blueberries break down, and the sauce thickens to coat a spoon – about 15 minutes. Allow to cool for a few minutes before serving.

While the sauce is cooling, scoop the ice cream into serving bowls or dessert glasses, after adding a few fresh of the blueberries to the bottom of each.

Spoon the warm (not hot!) coulis over the ice cream, sprinkle on the lime zest, and serve at once.

Serve with a cool, sweet white, a Sauternes or Barsac, a TBA or an Eiswein, or any late harvest beauty with depth and character. If you can get a bottle or twelve, I highly recommend Anaba’s 2008 Late Harvest Vioginer, which is the first wine I’ve ever referred to as sexy, and it really is.

1. To prepare the chiles, slice them in half, lengthwise, and using a sharp paring knife, gently cut away and discard the inner membrane that holds the seeds. This is where most of the heat is concentrated; the flesh of the fruit contains most of the flavor. Then, chop the flesh into a very fine dice. Wear gloves!

4 Comments »

4 Responses

  1. Ronny Thunér Says:
    July 14th, 2010 at 9:39 am

    Just a suggestion, try use wild blueberries instead, the grown ones taste nothing but water compared to the original. Other then that your dessert makes my head spin and my mouth dripping.

  2. glpease Says:
    July 15th, 2010 at 1:14 pm

    Ronny, the wild blueberries are a great idea. They’re not always easy to find on this side of the pond, and the organically farmed ones are pretty darn good. With berries, I highly recommend organic. Pesticide residues can be high in conventionally farmed ones.

  3. Ronny Thunér Says:
    July 16th, 2010 at 12:28 am

    So sorry Greg, didn´t know you had problems getting wild ones. Here the berries attack you one step into the forest, this year its been very dry so i hope there is still some alive out there. Will try the organic ones just for the experience. If there were a way for me to send you by telepod instant delivery, you never buy another berry again.

  4. Ronny Thunér Says:
    July 16th, 2010 at 4:16 pm

    http://en.wikipedia.org/wiki/Craterellus_tubaeformis
    http://en.wikipedia.org/wiki/Craterellus_cornucopioides
    These 2 are perfect for drying and graining to a powder and use for soup, sauses aso. If the weather changes and brings some moist to the ground there will be more then i can carry home within a month or so. Just give me a howl if you want me to send you some and hope it pass customs without problems. They are to my taste the most delicious of all mushrooms and you can store them for years.