Several years ago, I had the best blueberry ice cream. It wasn’t a super premium brand either—it was a discount grocer’s house brand blueberry ice cream. But it was so good we’d go out of our way to buy our groceries there just to get the ice cream. But like so many other San Francisco retailers dealing with high rents and a difficult hiring environment, they eventually closed.
So, no more blueberry ice cream for us.
Fast forward to last year’s Fancy Food Show where I got a sneak preview of Humphry Slocombe’s Blueberry Boy Bait ice cream. I was in heaven! But I was also in denial about my ability to tolerate lactose.
I’ve spent the past year trying a variety of different ice cream techniques that don’t involve lactose. It’s actually easier than you might think thanks to the ease of finding lactose-free milk in a number of my local grocery stores. Combine that with the ability to order sweetened condensed coconut milk online, and I’ve had a solid toolset to work with.
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