This ice cream is a true palate pleaser. The combination of sweet and tangy is absolutely perfect. Yields 20–25 servings
1 pint blueberries, or 1 12-oz (340-g) bag frozen blueberries
1 pinch salt
½ tsp almond extract
2 Tbsp lemon juice
1 Tbsp vanilla sugar
1 Tbsp sugar
1 Tbsp maple syrup (or substitute 1 additional Tbsp sugar)
1 tsp cornstarch, dissolved in 2 Tbsp water
To make blueberry puree, place blueberries in blender. Add salt, almond extract, lemon juice, vanilla sugar, sugar, and maple syrup. Puree or blend. Transfer to a small saucepan and stir in cornstarch and water mixture. Bring to a slow boil over medium-low heat. Stir constantly while the mixture turns a deep purple color, thickens very slightly, and begins to bubble around the edges. Turn off heat and cool.
Wrap a baking sheet with aluminum foil, then line with a sheet of parchment paper. Transfer softened ice cream to mixer. Beat until ice cream becomes smooth and spreadable. Evenly spread the ice cream on the baking sheet. Freeze for an hour or more (check for firmness).
Smear blueberry puree in a very thin layer over the frozen ice cream. Freeze until firm (at least ½ hour).
Meanwhile, remove sorbets from freezer. (You want to work efficiently so sorbets only soften and don’t melt.) Place one flavor sorbet in mixer and beat to a spreadable consistency. Smear lengthwise to halfway point over the blueberry layer.
Rinse mixer. Repeat with second flavor sorbet. Smear over second half lengthwise. Freeze for an hour (or until firm).
Remove frozen baking sheet from freezer. Allow to stand for a few minutes.
Prepare a large piece of aluminum foil (to transfer when rolled up). Lift up aluminum foil from baking sheet lengthwise. Begin to roll lengthwise, carefully peeling aluminum foil and parchment paper away. When totally rolled, place seam-side down on prepared foil. Wrap carefully and return to freezer.
Tip: You may want to make a double batch of the blueberry puree and put half of it away for a drizzle or garnish when serving the ice cream roll.
Photo: Estee Greenberg Food Styling: Rivky Kleiman