Blueberries just don’t get the same respect as other berries do around my way. When it comes to fresh, preserved, and jellied, the kudos falls to the likes of strawberries, raspberries, blackberries, and boysenberries. Given how good they are to you nutritionally, seems a little unfair that they’re the low men on the berry totem pole. So, when I saw Oob Organic Blueberry ice cream at the supermarket, I decided to put it ahead of some of my usual preferences for chocolate and/or caramel in ice cream.
The first run through at home wasn’t glowing. Mrs P tried some, crinkled her nose and said “It’s alright.” It’s alright usually signals indictment rather than endorsement where Mrs P is concerned. Certainly, the flavour is understated, like some dry British humour can be, particularly when the ice cream is consumed on its own. Personally, the reticent creaminess and tart flavours worked well enough, but I was determined to make Mrs P see the charms that I was sure the ice cream could reveal.
So I made some pancakes. They were small yoghurt ones from here. With a little spritz of lemon, the ice cream went up a Simon Pegg or two to something far more forthright and able to command the stage, even with other actors playing their parts around it. I’ve always felt like ice cream was a natural match for pancakes, and this flavour feels like one of the best ice creams to play matchmaker with. If you feel like cutting out the whipped cream and blueberry middle men and adding the allure of ice cream to the whole deal, I can’t think of any ice cream better. Even Mrs P was convinced.