Blueberry Ice Cream – a delicious recipe with milk, heavy cream, sugar, egg yolks, vanilla bean, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the milk and cream in a small saucepan with 1/2 cup of the sugar, stirring occasionally, until it reaches 175 degrees. (Use a candy thermometer -- it's worth being exact here.)
2
Meanwhile, beat the egg yolks with the remaining sugar until pale yellow and thick. Slowly pour a small amount of the heated milk-cream-sugar mixture into the egg yolks, whisking constantly as you pour. Whisk the thinned egg yolks back into the saucepan. Scrape the insides of the vanilla bean into the saucepan, or add the extract.
3
Heat the custard to 180 degrees, stirring constantly (do NOT allow it to boil!). Pour the cooked custard through a fine mesh strainer into a covered container. Chill the custard completely in the fridge and then put it and the the blueberries in a blender. Puree until the berries are broken down and the mixture is violet in color, but a few small shreds of blueberry are still visible. Chill again and then churn according to the instructions for your ice cream maker. Put the ice cream in the freezer in an air-tight container for a couple of hours to harden completely. About 15 minutes, before serving, transfer the ice cream from the freezer to the fridge to soften a little.
738
kcal
Calories
45
g
Fat
53
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 3/4 cups sugar, 4 large egg yolks, and more.
Yes, Blueberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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