Thursday, July 14, 2011

Blueberry Ice Cream

I received an ice cream maker as a wedding shower gift, and although I don't use it nearly as often I should (every day), it's a great little appliance.  Aside from a hand crank contraption using rock salt and all that, you can't really make ice cream at home without a special appliance, so in my mind it's totally worth it.

The ice cream shop we stop at every Sunday on our way home from the beach (it softens the blow of having to leave, at least that's what I tell myself) has monthly special seasonal flavors.  I was expecting July to be something in the red, white and blue genre; blueberries, strawberries and the like.  Instead it was cake batter that included a blue frosting swirl.  Blue frosting does not do it for me, so instead I've been eating coffee ice cream for the last three weeks.  The point of this rambling story is that I decided to take matters into my own hands and make blueberry ice cream at home.

Blueberry Ice Cream
Recipe from Southern Food

1 1/2 cups blueberries
3/4 cup sugar, divided
1 lemon, juiced
2 cups heavy cream
1 cup milk (recipe calls for whole, I used 1%)
6 large egg yolks
1 teaspoon vanilla extract

In a saucepan, heat blueberries over medium low with 1/4 cup of sugar for about 10 minutes.  Stir in vanilla.  Chill.
In a large saucepan, combine remaining 1/2 cup sugar, lemon juice, cream and milk and heat over medium low until hot and barely simmering.  Stir frequently.  Don't let the mixture boil because it will curdle.
In a bowl, whisk together the egg yolks.  Reserve the whites and use them to make breakfast for the rest of the week.

Pour about half the hot milk mixture into the egg yolks and whisk well to combine.  This is called "tempering" the yolks and warms them up so when you add them to the milk they don't turn into scrambled eggs.
Return egg yolk mixture to the saucepan and continue to heat, stirring until the mixture coats the back of a wooden spoon. This can take a little time. When it's ready, the back of a spoon will look coated with the mixture, and when you run your finger through it, it won't fill back in.  It's thickened into a custard.

Strain the mixture and chill in the refrigerator.  I usually do this the day before to make sure it's completely chilled.
Fold in the blueberry mixture and freeze according to ice cream machine instructions.


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