A few summers ago I ran into my first crush. I was in our little town grocery in Maine when, suddenly, I hear my mom squeal with delight. An old friend, a boy we hadn’t seen in years. He looked just the same and when our eyes met, I was immediately transported to the summers of my youth spent nursing a not-so-secret crush. Subtlety has never been a strength of mine.

I am sure he wasn’t transported anywhere. He was probably trying to figure out why my eyes had suddenly glazed over and my mouth hung open while looking nervously at the bottle of sesame oil that threatened to fall from my slackened grasp.

The flashbacks started in. Memories of splashing about in the ocean together, a fuzzy recollection of a piggy-back ride that ended with us piled in a tangle of legs and arms on the sand-coated grass. I remember my brother and I would sneak over to meet him at his grandparents’ house to eat bowls of blueberry ice cream. His tan skin, and bright blond hair, those blue eyes – he was and IS still a knockout.

With each passing summer, the crush intensified. When I was in ninth grade, no longer be-spectacled and porky, I thought, “maybe this summer I say something. Maybe this summer I make my move. It’s time to grow a pair and do something!” But I never got my chance….

In an odd and cruel plot twist to this romantic fantasy, it turns out my blue-eyed childhood crush is actually my blue-eyed COUSIN.

Somehow, our parents discovered that my dad’s cousin is also his dad’s cousin by marriage or something. Phew…no blood. But still. BASICALLY MY COUSIN.






Sorry…I was just composing myself for a moment.

My puppy love was dashed; but, one love remained – the blueberry ice cream from his grandparents’  house. The flavor has stuck with me all these years, and seeing his handsome face and tanned skin…..(stop it!) Well anyway, seeing him again reminded me how wonderful that ice cream was.

This ice cream is crazy creamy with just the right level of sweetness. The blueberries are cooked into a jam-like consistency before they are added to a velvety vanilla ice cream base. It screams summer, it screams Maine, it cushions the blow of finding out you were in love with your cousin.

I hope you’ll make some and share it with the people you love – your friends, your family and maybe even your secret crush or cousin.


Ice cream is surprisingly simple. It has…let me count…8 ingredients. Did I do that right?

First make the blueberry swirl. Place blueberries in a sauce pot with the sugar and lemon. Stir to combine.

Cook until thick, jammy (and steamy!!). Set aside to cool while you make the vanilla base.

Using a stand mixer with a whisk attachment or a hand mixer, beat the heavy cream until it holds stiff peaks. In a separate bowl, whisk together the whole milk, sweetened condensed milk, and vanilla.

Fold the whole milk mixture into the whipped cream gently. Be careful not to deflate the whipped cream.

Pour the vanilla base into a bread pan, alternating with the blueberry.

Once you have added all the vanilla base and blueberry, run a knife through the pan to create swirls. Place in the freezer and freeze overnight.

Take the ice cream out of the freezer five minutes before you are ready to serve.

Look at that luscious swirl! It’s dreamy.

What a looker! This cousin…I mean cone…is easy on the eyes. One bite and you’ll be in love.

Blue Eyes Blueberry Ice Cream

  • Difficulty: easy
  • Print

250 grams of frozen blueberries
juice of 1/2 a lemon
3 tablespoons of sugar
2 cups of heavy whipping cream
1 (14 ounce) can of sweetened condensed milk
1 cup of whole milk
2 teaspoons of vanilla extract
1/4 teaspoon of salt


Place the blueberries, lemon juice and sugar in a small sauce pan. Cook for 8 – 10 minutes over medium-low heat while stirring occasionally.

Once the blueberries are thick and jam-like, remove from the heat and set aside to cool completely.

To make the vanilla base, beat the heavy whipping cream in a large bowl until it holds stiff peaks.

In another bowl, whisk together the whole milk, sweetened condensed milk, and vanilla.

Fold the whole milk mixture into the whipped cream gently. Be careful not to deflate the whipped cream.

Layer the vanilla base and blueberry mixture into a loaf pan in alternating additions.

Run a knife back and forth through the mixture to swirl it.

Wrap the pan in plastic wrap and place in the freezer overnight.

Take the ice cream out to soften for five minutes before you are ready to serve.

Scoop to your heart’s desire.