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Blueberry Ice Cream

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Ingredients

  • 3 cups fresh blueberries
  • 1/2 cup sugar
  • 2 tsp orange zest
  • 1/3 cup orange juice
  • 1/4 tsp salt
  • 1 cup whipping cream
  • 1 1/2 cups sugar
  • 2 Tbs all-purpose flour
  • 4 cups milk
  • 4 egg yolks, slightly beaten
  • 2 Tbs vanilla
  • 1 tsp ground cardamon or cinnamon
  • 3 cups whipping cream
  • 2 cups chopped pecans or walnuts, toasted (optional)

Details

Preparation

Step 1

1. In a medium saucepan, bring blueberries, 1/2 cup sugar, 1 teaspoon zest, orange juice and salt to boiling over medium heat, mashing berries and stirring; reduce heat. Simmer uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly. Set aside 1 cup of the mixture. Transfer remaining mixture to a food processor or blender. Cover; process until almost smooth. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids; discard solids. Add the reserved 1 cup of blueberry mixture and 1 cup of whipping cream to sieved mixture. Cover; chill at least 4 hours or up to 24 hours.

2. Meanwhile, in a large saucepan, stir together 1 1/2 cups sugar and the flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixture into egg yolks; return to saucepan. Cook and stir just until mixture returns to boiling. Remove from heat. Stir in vanilla and cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours.

3. In a chilled large mixing bowl, beat 3 cups whipping cream with an electric mixer on medium speed until soft peaks form . Gently fold whipped cream into the chilled milk mixture. Spoon into the freezer can of a 4-5 quart ice cream freezer. Freeze the ice cream according to manufacturer's directions. Fold in blueberry mixture, remaining zest and nuts until just swirled.

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