How To Make Blueberry Ice Cream

Author Notes

My absolute favorite way to savour wild Maine blueberries is in a basin, with a generous dousing of milk (non cream) and the lightest shower of sugar. Sky. Simply fifty-fifty I, the blueberry purist, will acknowledge that there are occasions that telephone call for something a little more creative -- like a blueberry pie, blueberry jam (which I actually make every year), or, say, blueberry ice cream. Recently, I took Tammy's recipe for Foolproof Ice Cream and did merely what she recommends: I threw in my own "add-in" in the form of fresh blueberries. I tin can't take credit for the original recipe, which is truly a winner, merely I can tell you that if yous manage to get your hands on some wild Maine blueberries, this is a bully fashion to use them. —Merrill Stubbs

Test Kitchen-Approved

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Blueberry Ice Cream

Prep time four hours 15 minutes
Cook time 15 minutes
Makes well-nigh i one/2 quarts

Ingredients

one 1/2 cups whole milk
1 one/2 cups heavy cream
3/4 cups carbohydrate
iv large egg yolks
1 vanilla bean, or 1 teaspoon vanilla extract
1 pint blueberries, done and picked over

Directions

Estrus the milk and cream in a small saucepan with 1/ii cup of the saccharide, stirring occasionally, until it reaches 175 degrees. (Apply a candy thermometer -- information technology's worth being exact here.)
Meanwhile, beat the egg yolks with the remaining saccharide until pale yellowish and thick. Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as y'all pour. Whisk the thinned egg yolks back into the saucepan. Scrape the insides of the vanilla edible bean into the saucepan, or add the extract.
Heat the custard to 180 degrees, stirring constantly (do NOT allow information technology to boil!). Cascade the cooked custard through a fine mesh strainer into a covered container. Chill the custard completely in the fridge and and so put it and the the blueberries in a blender. Puree until the berries are broken down and the mixture is violet in colour, simply a few small shreds of blueberry are even so visible. Chill once again and then churn according to the instructions for your water ice cream maker. Put the ice foam in the freezer in an air-tight container for a couple of hours to harden completely. About xv minutes, before serving, transfer the ice cream from the freezer to the fridge to soften a little.