Blueberry Gingerbread Polka-Dot Ice Cream
> 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
> 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
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Cut warm gingerbread in squares. Top with spoonsful of blueberry cream. Yield:
The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345