Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
Maple Pudding Cake recipe made with pure Vermont organic maple syrup from Eriks Sugarbush in Kirby, VT.
Cranberry maple ginger muffin recipe made with pure Vermont organic maple sugar from Eriks Sugarbush in Kirby, VT.
The Maple Snickerdoodles recipe is perfect when made with pure Vermont organic maple sugar from Eriks Sugarbush in Kirby, VT
A new version of a sweet potato shepherd's pie recipe made with pure Vermont organic maple syrup from Eriks Sugarbush in Kirby, VT.
Maple chipotle steak tacos recipe is perfect when made with pure Vermont organic maple syrup from Eriks Sugarbush. The VT maple syrup adds just the right balance of sweetness to many spicy and savory meals.