Blueberry Ice Cream

By akselden

Ingredients

• 3 cups fresh or frozen unsweetened
• blueberries
• 1/2 cup sugar
• 2 teaspoons shredded orange peel
• 1/3 cup orange juice
• 1/4 teaspoon salt
• 1 cup whipping cream
• 1 1/2 cups sugar
• 2 tablespoons all-purpose flour
• 4 cups milk
• 4 egg yolks, slightly beaten
• 2 tablespoons vanilla
• 1 teaspoon ground cardamom or
• cinnamon
• 3 cups whipping cream
• 2 cups chopped pecans or walnuts,
• toasted (optional)
• Fresh blueberries (optional)

Preparation

Step 1

t. In a medium saucepan, bring the 3 cups blueberries, the 1/2 cup sugar, 1 teaspoon of orange peel, the juice and salt to boiling, mashing berries and stirring with fork; reduce heat. Simmer,
uncovered, for 5 minutes.istirring often. Remove from the , cool slightly.Remove 1 cup of the mixture, set aside.
2. Transfer remaining blueberry mixture to a food processor or blender. Cover; process or blend till almost smooth, Pour pureed blueberry mixture through a fine mesh sieve into a medium bowl, pressing on solids with back of a spoon; discard solids. Add the reserved 1 cup of blueberry mixture and the 1 cup of whipping cream to sieved mixture. Cover and chill the blueberry mixture in the refrigerator at least 4 hours or up to 24 hours.
3. Meanwhile, in a large saucepan; stir together the 1 1/2 cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat till slightly thickened and. bubbly. Cook and stir for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg .yolks; return to remaining hot mixture in saucepan. Cook and stir till mixture just returns to boiling. Remove from heat. Stir in vanilla and cardamom or cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in the refrigerator at least 4 hours or up to 24 hours.
4. In a chilled large mixing bowl, beat the 3 cups whipping cream with an electric mixer on medium speed till soft peaks form. Gently fold the whipped cream into the chilled milk mixture.
Spoon mixture into the freezer can of a 4- or 5 -quart ice cream freezer. (The can should be no more than two thirds full.) Freeze the ice cream according to manufacturer's directions. Using a sturdy rubber spatula, fold in the blueberry mixture, remaining orange peel and, if you like, the pecans till just swirled. Ripen; transfer to a freezer container. Freeze to store. If you like, layer ice cream and fresh blueberries in tall parfait glasses to serve. Makes about 2 quarts.