Blueberry Ice Cream Recipe

Step 1

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.

Step 2

In a small mixing bowl, combine the eggs and 3/4 cup sugar and whisk well.

Step 3

When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.

Step 4

Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.

Step 5

Remove from heat and let cool. Refrigerate.

Step 6

In a medium saucepan, combine the blueberries, the freshly squeezed lemon, and 1/2 cup of sugar. Cook on medium heat, and use a potato masher to smash the blueberries open while cooking. This will take about 20 minutes..

Step 7

Pour the cooked berries into a fine mesh strainer over a bowl, catching all the juices. Use a spoon to push the berries and allow all the juice to strain out. Cool.

Step 8

If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.

Step 9

In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the blueberry JUICE (not the berry pulp), the heavy cream, and the vanilla. Mix well and refrigerate until ready to use.

Step 10

If using a KitchenAid attachment (as pictured in blog post), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.

Step 11

Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container.

Step 12

Add the blueberry pulp to the ice cream, and stir well.

Step 13

Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.