HOMEMADE BLUEBERRY ICE CREAM
Did you know that July is National Ice Cream Month? According to International Dairy Foods Associations, President Ronald Reagan proclaimed in 1984 that this month is ice cream month and the 3rd Sunday as the National Ice Cream Day. I figured this would be the perfect day to finally write about the homemade blueberry ice cream that, get this, I made last month! I made this right after I wrote about the Chocolate Chips Ice Cream so I waited a few weeks before writing about another ice cream flavor.
As much as I love my peach-banana ice cream this blueberry flavor is by far the best homemade ice cream I’ve made. Our neighbor Ms. Peggy and the whole family agrees.
HOMEMADE BLUEBERRY ICE CREAM
Ingredients
- 1 cup whole milk
- 2 cups granulated sugar
- 2 cups heavy cream
- a pinch of salt
- 2 tsp vanilla extract
- 6 egg yolks
- 4 cups fresh blueberries
- 1/2 lemon (use the juice)
- 1 bag crushed ice
- rock salt (follow the ice cream maker instructions)
Instructions
- Follow your ice cream maker’s instruction in preparing the ice cream maker materials. With mine, I placed the ice cream maker bowl in the freezer overnight.
- Wash and drain the fresh blueberries thoroughly.
- In a pot combine the blueberries, sugar, and lemon juice.
- Stir and cook until everything is incorporated and bubbling.
- Let the mixture cool then puree it in a blender. Cover and stick it in the fridge to cool while making the custard base.
- In a pot, combine milk, 1 cup of cream, 1 cup of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla extract. Cover, remove from the heat and let it stand for 30 minutes.
- Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
- Make an ice bath in a large bowl: water plus ice cubes
- Pour the remaining cream in a separate bowl. Pour the warm custard over mesh to catch the curdles that were formed.
- Stir everything together plus the pureed blueberries then place in the ice bath to cool down. Cover the bowl with a saran wrap then stick in the fridge overnight.
- Churn/Freeze/Make the ice cream the next day according to the ice cream maker’s instruction. This is what it looks like after churning. Serve right away as a soft-serve ice cream or put it in the freezer(covered) to harden for 3-4 hours or overnight.
It becomes this deep purple color while in the freezer. It looks kinda dry coz this is the last bit of ice cream and well, the bowl wasn’t covered tightly every time it went back to the freezer. So how’s your summer vacation so far?
Just for fun… and clearly, food styling is not one of my many talents, HAH!
The picture doesn’t give this homemade blueberry ice cream justice coz I’m telling you, this is GOOD! I might have to use the rest of the frozen blueberries to make some more.
