Blueberry Ice Cream
Creamy homemade blueberry ice cream, bursting with flavor!
Prep Time15 mins
Total Time1 d
Servings: 4 plus
- 2 C blueberries fresh or frozen
- 1 C granulated sugar divided
- 1 Tb lemon juice
- 2 C heavy cream
- 1 C whole milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3 large egg yolks
Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside.
Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top.
Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.
Whisk egg yolks in a small bowl.
When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.
Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.
Churn according to manufacturer's directions.
Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.
Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel