If you haven't had a blueberry blintz before, you and blintzes should meet over breakfast this weekend. I'll do the introductions. Hi, friend. This is a blueberry blintz. It's a hearty crepe, folded around a ricotta and lemon filling, drenched in blueberry syrup, and dusted with powdered sugar. It belongs in your mouth. Immediately.

Pretty sure after you have a bite, you and blueberry blintzes will be going on a second date.

I had an epiphany last week. Cake batter ice cream exists. It's a thing. A really big thing. Just ask Cold Stone. Can't we make pancake batter ice cream? The answer is yes. Yes, we can. And it opens a world of possibilities to scoop and savor.

This ice cream starts as a pancake batter base, featuring ricotta and bright notes of lemon. Before it's done churning, it'll sport a swirl of blueberry sauce that'll transform that decadent base into a berry beautiful thing. It emerges from your freezer as blueberry blintz ice cream, chock full of fruit and whipped into a fluffy, smooth frenzy of fantastic.

This ice cream begins with the basic ingredients for custard, with a twist. A bit of ricotta replaces the cream, giving a tart, rich undertone to the base.

If you're a newbie to ice cream making, let me give you some advice.

Everyone overcooks their custard. Don't do that.

It's an easy mistake to make and when it happens, you get curdled eggs that make your ice cream lumpy and gross. You don't want to EVER get that custard to a full boil. It's done when you can swipe your finger along the back of the spoon and leave a mark. Yep. Just like that.

Once you put the dry ingredients into the custard base, you'll notice lumps. Lumps are great for pancakes. All those pockets of air and flour make soft, tasty pillows. But they're pretty undesirable for ice cream. Enter your blender. Put the base in and give it a whirl until it's smooth.

This batter will need some time in the fridge to chill out. While you wait, you can whip up the blueberry sauce.

It's the same standard ingredients that you'd use to concoct blueberry pie filling. Fruit, sugar, lemon juice, and a little thickener at the end. As you'll see, it all comes together into a pretty sweet deal.

Stick it in the fridge until your base is cold, then start churning. This recipe makes about a quart and a half, so adjust accordingly.

Wait until the very end to swirl in the blueberry. Too soon and you'll end up with monotone instead of sweetly swirled.

Let it set for a few hours and then let the licking begin.

That's right. We just invented an excuse to eat ice cream for breakfast. You're welcome!

Until next time keep swearing, swirling, and keeping it sweet, friends.

Blueberry Blintz Ice Cream

For the pancake ice cream:

4 large egg yolks

⅔ cup granulated sugar

1 cup heavy cream

1 cup whole milk

1 cup ricotta

½ teaspoon salt

2/3 cups all-purpose flour

1 Tbsp. granulated sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 Tbsp. vanilla extract

For the blueberry swirl:

1 cup blueberries

juice of one lemon

zest from one lemon

1/4 cup granulated Sugar

1/2 Tbsp. cornstarch

1 Tbsp. water

Directions:

Whisk the yolks and ⅓ cup of the sugar until creamy. Set aside.

Heat the cream, milk, ⅓ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering. Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine.

Pour the heated yolk mixture back into the pot, still whisking to combine. The custard should thicken in 3-5 minutes. You will know it's ready when it coats the back of a spoon and holds its shape when you draw your finger through it. Remove from heat and fold in the ricotta.

Toss flour, 1 Tbsp. sugar, baking powder, baking soda, and salt in a small bowl and then add to the custard base. Fold in the vanilla extract.

Transfer to a blender and pulse until smooth. Chill 2-3 hours until cold.

While the base is chilling, Put blueberries, lemon juice, zest, and sugar in a saucepan. Turn stove to medium and heat until berries began to soften. Mash with fork to accelerate process, simmering 2-3 minutes. Mix cornstarch and water in a small bowl and then add to the berries in saucepan. Heat on medium until the fruit sauce thickens, 1-2 minutes. Remove from heat and chill.

Using an ice cream maker, churn the base until mostly frozen and thick, about 15-20 minutes. Slowly pour in blueberry sauce and then turn off immediately. Scoop into container and chill until set, 4-5 hours. Makes 1 1/2 quarts of ice cream. You'll want to eat every last bite.