Blueberries are one of my favorite. Once the custard is cooked, transfer to a jug or bowl and set aside. Half and half or reduced fat milk can be used to substitute heavy cream or whole milk with great results. Ah, the power of photoshop with altering the colour of foods. Seasonal British-grown fruits are a particular joy – that pleasure that … Spoon in the pureed blueberries on spoonful at a time. It’s a must make. Homemade blueberry custard ice cream, is all about summertime and the blueberry season. Pour the blueberry custard mix into an ice cream machine – I use and recommend the Sage by Heston Blumenthal Smart Scoop – and add the chopped blueberries in vodka. I really love how the flavour comes through, the first time I’ve used them in ice cream. It's best to make the base and chill it overnight before processing in your ice cream maker. Meanwhile beat the remaining sugar and egg yolks together in a large bowl. Your email address will not be published. Because it’s being blended at high speed, it looks runnier than cooking in a pan but if you give it 4-5 minutes once heated up (so 6-7 minutes in total for my blender), that should be enough. Making homemade blueberry custard ice cream is easy and very rewarding. Make sure to cook the mixture gently to an internal temperature of 170 degrees. So why not make a mouthwatering blueberry ice cream and take full advantage of fresh blueberries. haven’t tried them in ice cream though, need to do that! They’re lovely eaten straight from the punnet – that little squirt of juice as they pop in your mouth followed by their mild grapey taste. Set a side. The marriage of sweet, tart blueberries and the egg enriched dairy create a rich frozen treat that tastes like your idea of old fashioned ice cream. Top ice cream with a generous serving of fresh blueberries and serve Blueberry Ice Cream. One of the most joyous things about summer for me is the abundance of fresh fruit. Combine eggs, egg yolks and sugar in a medium mixing bowl. Creamy homemade blueberry ice cream, bursting with flavor! The ice cream will have a soft creamy texture. https://www.epicurious.com/recipes/food/views/blueberry-ice-cream-14209 Grab a scoop while you can, it’s sure to disappear fast! Measure one cup of the hot milk/cream liquid. If yours comes out more purple I’m going to giggle! Take the custard out from the fridge after 2-3 hours and mix the berry sauce into it. In fact, as I have young children I definitely prefer less brightly coloured ice creams as it always drips down their clothes! Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. They will quickly be stirred into the mixture by the churning blades. Make sure you stir continuously so that the custard doesn’t catch and burn. Seasonal British-grown fruits are a particular joy – that pleasure that comes from missing them when they are gone and anticipating them just before they are back once again… and then, here they are! The more fat in the milk, the smoother the ice cream will be. They’re also perfect scattered over yoghurt or muesli for breakfast, cooked into pancakes drenched in maple syrup or dropped like jewels into a baked tart or cake. Thanks Helen, glad you like the subtle colour, I do too. Yes, I really like the no churn recipes too but this one really called for a real custard base, I felt! The machine is very easy to use and works well. I do think some of the more colourful ones I’ve seen perhaps use bilberries rather than blueberries, but there’s at least one that’s soooo bright I am certain it’s a food colouring job!! And I love the addition of that vodka. Cook, stirring occasionally, over medium to low heat until the mixture is thick enough to coat the back of a spoon. Top ice cream with a generous serving of fresh blueberries and serve. Oh heavens this looks AMAZING! Once blended into a smooth liquid puree, combine with the custard base and mix thoroughly. Combine milk and cream in medium sauce pan, bring mixture to a slow boil over medium heat. I love the idea of blueberry flavour, and isn’t it a lovely natural colour. The story of summer is told in berries, from blueberries to strawberries to blackberries to raspberries all great, tasty summer fruits and treats. I think you can try using some beetroot juice to intensify the colour further. Ice cream with vodka- now that’s my kind of recipe! I have spent most of my life cooking and have been blogging ... fresh blueberries as topping, as much as you like. It should be thick, but not too thick that it would be difficult to incorporate the blueberries. Fresh whole blueberries have a gorgeous purple-blue skin but the flesh inside is pale green; when blended, the resulting fruit puree is a pretty purple-burgundy but that colour is quickly muted when combined with cream or custard. Reduce heat and simmer for 30 minutes, stirring occasionaly. Off to pop the ice cream maker into the freezer! Most ice cream machines produce a fairly soft ice cream, so either serve immediately or transfer into a box and freeze until firm. Pour the blueberry custard mix into an ice cream machine – I use … And yes, like to get a bit of alcohol in if I can! Make sure to cook the mixture gently to an internal temperature of 170 degrees F. The verdict: a homerun that everyone loves, made with fresh clean ingredients. Aug 11, 2016 - One of the most joyous things about summer for me is the abundance of fresh fruit. [Now revert to step two of the instructions above]. Every scoop is awesome, making it difficult not to eat the whole batch in one setting. Finely chop 120 grams of blueberries and place in a small bowl. Pour two tablespoons of vodka over the chopped blueberries and set aside. I have all the ingredients on hand too. Your email address will not be published. Welcome to my blog I live in Chicago with my wife Michelle and two Labradors, Moses and Rudi. Use a hand mixer on medium and beat approximately 2 minutes until the mixture is thick and smooth and a pale yellow. Hadn’t even thought of the staining aspect, Corina, very good point! • Amazon UK Now put the blueberry ice-cream mixture into the ice-cream machine and churn it according to the instruction guide according to your preference. Ooh this ice cream looks just divine and I love the splash of vodka in there:-). I don’t understand that concept. Allow to churn for about 20 minutes, or until the custard sticks to a spoon when you insert it. Beetroot juice is a great natural colourant, you are right. Bring to a boil and mash berries. Cook berries with the one-half cup sugar for 15 minutes. Another alternative is to substitute bilberries, a closely related berry which looks very similar to a blueberry on the outside but has purple-red flesh inside – indeed I wonder if bilberries have been used in many of the ‘blueberry’ recipes I see online? I have always wanted to make a custard based ice cream but was afraid of the cooking of the eggs part. Great tip! So glad you don’t use food colorings to achieve a deeper purple. I love the taste of blueberries and it sounds so perfect in your ice cream. Then pour the combined mixture back into the pan and cook gently until it thickens. First stop is to get an ice cream machine first though! To make my ice cream, I’m using a very simple to operate 2 quart Cuisinart Ice cream maker that produces nice results. The only advice I will give is to be sure to freeze the container, as the manufacturer advises, for a full 24 hours before you use it. Remove from heat and cool. Some of the recipes I’ve seen online are illustrated with photos of vivid purple ice cream – I have no idea how they achieve so bright a colour since the recipes I’ve checked include neither food colouring nor freeze-dried blueberry powder. Serve topped with fresh strawberries or raspberries. You know me, I like to throw in the alcohol if I can! Please leave a comment - I love hearing from you. Give me the real fruit any time. Yep, this will definitely work in a Vitamix, my friend has one and she’s made custard bases for ice cream in it when we’ve visited. I have a Vitamix so I know it will heat it. The taste: awesome, mouthwatering, creamy satisfying flavor. Do not cook too fast or the mixture will curdle. Remove vanilla bean from the custard. Mix it well. Cool. I have the froothie too and have never used it for this purpose but how easy you make it sound. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! This blueberry ice cream recipe is perfectly sweet, creamy and bursting with fresh blueberry flavor! Pour the chilled custard into the cuisinart freezer bowl, turn on the machine and mix until thickend, about 25 to 30 minutes. Thanks Mark, yes I prefer to let the natural colours speak for themselves, even though they are subtle. Unsurprisingly I like custard based ones the best.