Blueberry Ice Cream
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups milk
- ¾cup of sugar
- A 1-inch piece vanilla bean
- 3egg yolks
- 1pint blueberries
- ½cup sugar
Nutritional analysis per serving (10 servings)
158 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 2 grams protein; 24 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the egg yolks slightly and add a little of the hot milk to them. Mix and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
- Step 2
Cook berries with the one-half cup sugar for 15 minutes. Cool.
- Step 3
Remove vanilla bean from the custard. Mix custard with blueberries and freeze according to ice cream maker's directions.
Private Notes
Comments
This is a great recipe especially when I made it with heavy cream! I also like to add lemon zest to give it a touch of lightness and citrus which blends beautifully with the blueberries!!
This recipe is sooo sweet. I will cut the sugar in half next time.
Good icecream but I would recommend cutting the sugar by 1/4 cup in both the fruit and the custard to get a berry tartness. I added the lemon zest as recommended which is a nice touch.
Cloyingly sweet—too much so even for my kids—and not at all creamy. I’m going to try reducing the sugar and using real cream, i.e. use another recipe next time!
I’ve made this a couple times, here’s the amended version that produces what I like, slightly creamy with a strong blueberry flavor: 2 cups milk & 1 cup cream 3 egg yolks 1 cup sugar, half in the blueberries and half in the cream mixture Juice of one lemon Pinch of salt 1/2 vanilla bean First the berries, mash them with the sugar when you begin to cook, cook at an active but low simmer until quite jammy - 15 to 20 min, then juice the lemon in and cook until it returns to the previous consistency, about 10 minutes. Set aside and allow to cool while you do the custard. Basically proceed with the recipe as described for the custard, except with the new measurements, add a pinch of salt to the milk mixture. Combine the two while the custard is still hot, mix until combined, allow to cool and then churn.
Poorly written directions make this recipe confusing, but the real issue is the amount of sugar. As someone who loves sweets in all forms, even I found this too sweet.