Though I have had several rewarding experiences making my own ice cream from scratch in my small SEB machine, I had yet to try making blueberry ice cream at home. After browsing through a myriad of recipes online, this unusual combination of brown sugar and fresh blueberries, from Dinner with Julie, caught my eye. The basic technique remains that of making a custard based mixture into which the macerated berries are folded before going through the chilling process. Make sure you select berries that are ripe and firm; a good option would be to use frozen berries that get harvested when they are at the season’s peak. You may want to give a gentle swirl as you combine ice cream and berries together to create a marbled effect or you may be unable to resist turning the whole thing into a uniform shade ranging from delicate lilac to deep purple. Both ways, you are going to enjoy some seriously good stuff, best served scooped into wafer cones, with a dash of blueberry sauce left at the bottom of your saucepan.

BLUEBERRY ICE CREAM

Ingredients:

1 cup whipping cream

3/4 cup full cream milk

3 large egg yolks

1/3 cup dark brown sugar

Pinch of kitchen salt

1-2 tablespoons bourbon

1-2 cups fresh blueberries

2 tablespoons sugar

Squeeze of lemon juice

Method:

  • In a saucepan, heat cream and milk until steaming. In a bowl, whisk together yolks, sugar and salt.

  • Pour some of the hot cream into egg yolk mixture, whisking constantly. Return the mixture to pan.

  • Whisk constantly until it bubbles and thickens. Remove pan from the heat and stir in the bourbon.

  • Scrape into a bowl, cover and refrigerate until well chilled. Heat blueberries, sugar and lemon juice.

  • Cook berries in a medium skillet over medium-high heat, stirring, until the berries soften and burst.

  • When fruit is soft and jam-like, remove from the heat, scrape into a bowl and refrigerate until chilled.

  • Freeze the custard in an ice cream machine. When ice cream is frozen but still soft, fold in the berries.

  • Transfer the ice cream into a loaf pan and freeze until firm. Makes about 3 cups blueberry ice cream.

Blueberry Ice Cream

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