Had to share super quickly that the results from our second attempt at freshly churned blueberry ice cream were even more delicious and rich than the first. Pureèing then straining the cooked blueberry mixture really made the ice cream smooth and super blueish purple. So delicious!
Here’s the original recipe: just try it with the puréed blueberry mixture!
|Prep Time||10 minutes|
|Cook Time||10 minutes|
|Passive Time||6+ hours|
Liquid Custard Base
- Add cream and milk to a saucepan set of medium high heat.
- Allow cream mixture to heat until just bubbling.
- Meanwhile, use electric beaters to whip the eggs and sugar together until thick and paler in color.
- Add 1/4 of hot cream mixture to the eggs to temper them. Stir constantly so eggs do not scramble.
- Once eggs are tempered, add the rest of the hot cream mixture stirring constantly.
- Return egg and cream mixture to the stove and heat until thickened and mixture coats the back of a wooden spoon.
- This is your custard base. Allow it to cool to room temperature in a glass bow. Then cover and refrigerate until completely cold.
- Add blueberries, lemon juice and sugar to a bowl.
- Use a potato masher or the back of a fork to smash up the blueberries into a chunky soup consistency. If you prefer a smoother texture in your finished ice cream you can use an immersion blender at this point to puree the blueberry mixture. Totally up to your preference!
To Finish Ice Cream
- Churn according to manufacturers directions on your specific machine. I like to add the liquid to the freezer bowl and let it churn for a few minutes first, then add 3/4 of the blueberry mixture for the remainder of the churning process.
- Stir in the remaining blueberry mixture by hand to create beautiful ribbons of flavor throughout your ice cream.
- Serve soft churned ice cream immediately or freeze overnight for a more scoopable consistency.
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