For me, the beginning and end of summer are marked not by the calendar but by the size of the blueberry containers in the grocery store. In late June, as blueberries start to appear they are packed in half-pint containers. At the height of summer, they come in full-pint containers and only shrink again to the smaller size at the end of August. If you can find wild blueberries in your area, by all means use them instead of commercially grown ones. Although they are not as plump and won’t produce as juicy a sauce, their flavor is exquisite. In either case, warming the blueberries heightens their flavor. Blueberries are frequently paired with lemon, but here for a change I use lime. After making this recipe, I now prefer it over lemon.
In a bowl, whisk together the egg yolks,
Strain the custard into a clean bowl, discarding the lime zest. Cool over an ice bath until room temperature. Stir in the lime juice. Refrigerate for 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze for about 4 hours until scoopable, depending on your freezer.
In a small bowl, lightly beat the egg white with a fork. Put the sugar in another small bowl. Using a pastry brush, very lightly brush both sides of a mint leaf with the egg white. Dip the leaf into the sugar, completely coating it. Place the mint leaf on a plate. Repeat with the remaining mint leaves, making sure they are not touching as you place them on the plate. Let sit at room temperature until dry, about 4 hours. Store in a single layer in an airtight container.
Put the blueberries, sugar, lemon juice, and salt in a medium saucepan. Cook over medium-low heat, stirring frequently, until the sugar dissolves and the berries begin to give off some of their juices.
Scoop some ice cream into each of
The sugared mint leaves can be made 1 day ahead unless it is humid; in that case, they need to be made the same day. Store at room temperature. The blueberries can be prepared up to 2 days before serving. Keep refrigerated. Reheat gently before serving.
© 2006 Emily Luchetti. All rights reserved.