I just spent the end of last week in Milwaukee and Green Bay, WI where we had perfect fall football weather – the sun was out, the breeze was blowing and it was a cool 64 degrees (high) all weekend. Can you imagine anything better?
However, when we landed back in DC on Saturday morning, we were greeted with a hot and humid 90-degree day. I think it’s time to move to Wisconsin, am I right? As the last bit of summer is hanging on here in PA, I wanted to get one last summer recipe out of my system before I fully commit to sharing my upcoming Apple Cider Ice Cream and Peppermint Biscotti recipes with you. I am 150% a fall girl through + through, but these blueberries have just been calling my name for weeks, so I couldn’t resist the urge to whip up an extra creamy dessert recipe to share with you.
Now, this ice cream is delicious on it’s own, but I would highly recommend serving it over some other summer classic: lemon cake, pound cake, angel food cake, or maybe even… pie?! This recipe produced such a light and smooth ice cream recipe with a soft blueberry flavor that it makes for the perfect complement to any summer dessert plate, and the beautiful purpley-blue color makes it a great party WOW treat to share with your friends.
^ What makes this recipe so great? The fact that blueberries have such a bite to them, that they actually manage to balance out the sweetness of a traditional vanilla ice cream base. Now, to answer some of your favorite questions…
Why do I have to cook the blueberries down?
Cooking with fruits in ice cream can be tricky – fruits that naturally have water in them (strawberries, blueberries, etc.) can crystalize when freezing if there is extra water in the base. By cooking down the blueberries, you cook off all of the water, removing the odds that that extra water crystalizes in the freezing process. It also helps strengthen the flavor of the blueberries without adding too much liquid to the mixture!
Why must we temper the eggs?
First of all – I know this is everyone’s least favorite part of making ice cream, but it is very essential to getting that traditional homemade ice cream texture. Tempering the eggs not only helps prevent them from scrambling during the cooking process, but it also creates a thicker and richer texture for your ice cream in the end. Trust me – have patience and temper those eggs. It makes all of the difference in the end.
Why does my ice cream look grayish purple?
This is normal in the beginning! Especially after you add your yolks, it will look a little gray-ish. Purple + yellow just do not mix in baking. However, once you add that final heavy cream mixture, it will lighten up the overall look of your ice cream so it is a much softer purple instead and it will look much more delicious. I promise!
Ready to get started? Try out the recipe below and let me know how it turns out in the comments below!
Blueberry Ice Cream
Sweet & creamy homemade blueberry ice cream.
Ingredients
- 12 oz blueberries
- 1 cup sugar divided
- 4 egg yolks
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla
- 1 pinch salt
Instructions
For the Blueberry Ice Cream
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In a medium-sized bowl, add 1 cup of the heavy cream and vanilla. Set aside.
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In a medium saucepan, heat the blueberries over medium heat. Cook the blueberries until they have completely burst, releasing all of the liquid (about 10 minutes).
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Press the mixture through a fine mesh strainer, getting as much of the juice out as possible.
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Add the liquid to another medium saucepan along with 1/2 cup of sugar and salt and continue to heat over medium heat. Cook the liquid for about 10-15 minutes or until it has thickened to the consistency of a yogurt.
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Add in the remaining 1 cup of heavy cream and whole milk. Whisk together with the blueberry compote until it is well incorporated.
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Heat the mixture over medium-low heat until it starts to steam lightly. Be very careful to not let it boil.
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In the meantime, add the four egg yolks to a small bowl and whisk together with the remaining 1/2 cup of sugar.
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One the blueberry mixture is steaming, slowly begin to temper your eggs. To do this, add the heated blueberry mixture to the eggs 1-2 tablespoons at a time whisking consistently. You want to slowly heat the yolks up to avoid them from scrambling in the mixture.
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Once you have added about half the mixture to your yolks, combine the two in your sauce pan and continue to heat over medium-low heat.
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Stir the mixture regularly until it coats the back of a wooden spoon (about 15 minutes). Once you can swipe a finger through the back of your spoon and leave a clean line, the base is ready to be removed from the stove.
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Pour the mixture through your mesh strainer into the remaining heavy cream and vanilla. Stir well to combine.
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Let the mixture come to room temperature and then cover tightly and refrigerate for at least 3 hours (preferably overnight). Freeze the base according to your machine's instructions. Serve immediately if you prefer softer ice cream, or place the mixture in a freezer-safe container to set up a little bit. Enjoy!
