Chocolate Blueberry Ice Cream – a delicious recipe with chocolate, milk, heavy cream, egg yolks, sugar, preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the chocolate in a heatproof bowl. Bring the milk and cream just to a boil in a heavy-bottomed saucepan.
2
Meanwhile, whisk the egg yolks and sugar together in a bowl until well-blended and slightly thickened. Still whisking, drizzle in about 1 cup hot milk mixture - this will warm the yolks so they won't scramble. Pour the custard back into the remaining 1 cup milk mixture and cook over medium heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon. Immediately pour the custard through a fine-mesh sieve over the chocolate.
3
Let the mixture sit one minute, then stir until the chocolate is completely melted and the mixture is smooth. Chill thoroughly, then churn in an ice-cream maker, according to the manufacturer's instructions. Five minutes before the ice cream is finished, stir in the preserves. Continue to churn until thickened. Freeze at least 2 hours before eating.
986
kcal
Calories
62
g
Fat
79
g
Carbs
28
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: 10 ounces semisweet chocolate, finely chopped, 2 cups whole milk, 1 cup heavy cream, 6 egg yolks, and more.
Yes, Chocolate 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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