Blueberry Gingerbread Polka-Dot Ice Cream

Ingredients:
Blueberry Gingerbread:

> 2-1/2 cups all-purpose flour
> ½ teaspoon salt
> ½ cup unsalted butter, softened
> 2 eggs
> ¾ cup molasses
> 1-1/2 teaspoons baking powder
> 2 teaspoons ground ginger
> 1 cup sugar
> 1 cup milk
> ¾ cup fresh blueberries
Polka-Dot Cream:
> 1 cup heavy cream
> 1 cup fresh blueberries
> 2 tablespoons sugar

To Make Blueberry Gingerbread
Preheat oven to 350 °F.  Butter and flour 9x9x2 inch banking pan.  In medium bowl combine flour, baking soda, salt, and ginger.  Mix well and set aside.  In large mixer bowl, cream butter and 1 cup sugar at medium speed of electric mixer until light and fluffy.  Beat in eggs, one at a time, beating well after each.  Gradually add flour mixture, alternately with milk and molasses, beating at low speed only until mixed.  Bake at 350 °F for 55 to 60 minutes until toothpick inserted in center comes out clean.  Cool on rack at least 1 hour.

To make Polka-Dot Cream
Just before serving, beat cream until it begins to hold its shape.  Beat in 2 tablespoons sugar until peaks form.  Fold in 1 cup blueberries.

To Serve
Cut warm gingerbread in squares.  Top with spoonsful of blueberry cream.  Yield: 9 servings.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345
Email: hberry@innova.net