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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
Gourmet declares this as “one of the best ice creams ever” and I cannot agree more. The most blissful thing about this homemade dulce de leche ice cream is that the delicate caramel essence is not obscured by excessive sweetness. Not wastage of egg whites, no careful monitoring to get the correct custard consistency and no long hours of churning in the ice cream maker to do away with large ice crystals, this recipe is a keeper for stifling summer days.
DULCE DE LECHE ICE CREAM
Ingredients:
2 cups whole milk
1 cup heavy cream
1 2/3 cups dulce de leche
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans, toasted
Method:
- Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat.
- Whisk in dulce de leche until it is completely dissolved. Whisk in vanilla extract and transfer to a metal bowl.
- Quick-chill by putting bowl in a larger bowl of ice and cold water. Stir occasionally until cold, 15 to 20 minutes.
- Freeze mixture in ice cream maker until almost firm. Fold in pecans and transfer to an airtight container.
- Put in freezer to harden, at least 1 hour. Makes about 1 1/2 quarts. Dulce de leche ice cream keeps for 1 week.
Dulce de Leche Ice Cream
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