Blueberry Cream

Ingredients

2 cups heavy cream

6 Tbsp powdered sugar

2 tsp vanilla extract

1/2 tsp almond extract

18 oz Blueberries (half pureed, half whole)

1 cup mini marshmallows (optional)

Process

Whip heavy cream into a thick whipped cream (strong peaks). Puree half the blueberries in a food processor or blender. Add vanilla extract, almond extract, powdered sugar and pureed blueberries to the whipped cream and blend until mixed. Hand fold in the remaining whole blueberries.

You can optionally fold in mini marshmallows. They give it a really nice texture. Interestingly, when you freeze it, the marshmallows don't seem to be frozen, which gives you nice soft spots in the otherwise frozen dish.

Notes

You can put in fridge and eat as is. Or you can put in freezer for a frozen dessert later. Note that it will not be soft as you are not periodically whipping it to add more air. You could do that, but then you'd likely chop up some of those whole berries.

Sessions

Jan 29, 2020

Increased sugar from 4 to 6 Tbsp. Could of increased it more. But these were very tart blueberries, so perhaps 8 for tart, 6 for ripe.

Increased almond extract from 1/4 to 1/2 tsp, and could still use more. Overall, 1/2 tsp worked. Could go to 3/4 tsp if you prefer more of this flavor.

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