Wednesday, July 5, 2017

Blueberry Ice Cream

Makes about 1 quart
Husband-Tested in Alice’s Kitchen

OMG!  This is fantastic!  When the blueberries come into season, set some aside to make this luscious dessert.  To guild the lily, drizzle the ice cream with Berry Sauce.

2 cups blueberries, fresh or frozen
1 cup granulated sugar, divided
1 Tablespoon fresh lemon juice
2 cups heavy cream
1 cup whole milk
¼ teaspoon salt
½ teaspoon vanilla extract
3 large egg yolks

Combine ¼ cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, and 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 saucepan, 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. 

Berry Sauce:
¾ cup frozen berries (blackberries, strawberries, blueberries, etc.)
1½ - 2 Tablespoons pure maple syrup (Use less if the berries are really sweet.)
¼ cup water

Combine all ingredients in a small saucepan over medium-low heat.  Bring to a light simmer.  Cook until the berries have softened, about 5-10 minutes.  Remove from heat and puree with a hand immersion blender or countertop blender.  Use immediately or store in the fridge for later.


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