One summer during high school, I spent a week with a family friend, Bobby, while her daughter and family were out of town. Bobby was a totally fascinating lady–she attended Berkeley in the 30’s where she studied micro-biology (a lady! in the 30’s! micro-biology!)…and, she introduced me to the ice cream soda, for which I will be forever thankful.
Before, the world of ice cream sodas consisted of the standard root beer float. After, I knew that the possibilities were endless. An ice cream soda is a super simple, old fashioned, soda fountain treat. It’s a simple mixture of ice cream, flavored syrup, and soda water. Here, I’ve paired super maple-y ice cream with a fruity blueberry syrup…because if we’re talking blueberry sans lemon, then I want it with maple. It just is. Adding soda water makes this drink effervescent and mixes the ingredients to create a creamy lavender color with streaks of pale maple ice cream and bright punches of deep purple.
This Blueberry Maple Ice Cream Soda is SO PRETTY and….it tastes like pancakes…enough said.
Blueberry Maple Ice Cream Soda
There will be enough ingredients to make several ice cream sodas…so, have one today, tomorrow, and the next day, OR share!
Makes 1 ice cream soda.
2-3 medium scoops of maple ice cream (recipe below)
several tablespoons blueberry syrup (recipe below)
whipped cream (optional)
In a tall glass layer the ice cream scoops with spoonfuls of syrup. Pour on the soda water to cover, garnish with whipped cream and more syrup. Serve with a straw.
Maple Ice Cream
Adapted from Jeni’s Splendid Ice Creams at Home
1 1/2 cups pure maple syrup
2 cups milk
1 cup cream
4 teaspoons cornstarch
1/4 teaspoon salt
3 Tablespoons cream cheese, softened
In a medium saucepan, heat maple syrup and bring to a boil. Cook, turning the heat down as needed if the syrup bubbles too much, until reduced by about half, 8 to 10 minutes. Remove from heat and slowly whisk in the cream.
Pour 1/4 cup of the milk into a bowl and whisk in the cornstarch to combine. Set cornstarch slurry aside. Whisk in the remaining milk and salt with the cream and maple mixture. Return to heat and bring the maple and dairy mixture to a low boil. Quickly whisk in the cornstarch slurry to combine, bring to a boil and cook, whisking until thickened–about 4 minutes. Remove from heat.
Place the cream cheese in a mixing bowl (preferably with a spout for easy pouring), and mix lightly with a wooden spoon until smooth. Stir in the hot ice cream base until combined well.
Prepare and ice bath in a clean sink or large bowl. Pour the hot maple ice cream base into a gallon-size zip top bag, seal, and chill in the ice bath until cooled completely. Process the ice cream base in an ice cream maker according to manufacturer’s instructions. Scrape into a freezer container and seal, freeze for several hours until firm.
1 heaping cup of blueberries, rinsed and dried
1/2 cup sugar
2 teaspoons lemon juice
In a small saucepan, over medium-high, heat blueberries with sugar and lemon until berries burst and release their juices and the sugar is dissolve Bring to a boil and cook 1 minute. Remove from heat and press the blueberry syrup through a fine mesh sieve, discard solids. Pour syrup into a heatproof jar, cover, and refrigerate until ready to use.