Homemade Blueberry Ice Cream
Making Delicious and Healthy Homemade Blueberry Ice Cream
A homemade blueberry ice cream recipe packed with the rich flavor and aroma of fresh blueberries. It boasts a wonderfully smooth and sweet taste, perfect for guilt-free enjoyment without any artificial additives.
Ice Cream Base Ingredients
- 200ml Milk
- 200ml Heavy Cream
- 2 Egg Yolks
- 45g Sugar
Blueberry Sauce Ingredients
- 100g Blueberries (frozen or fresh)
- 30g Sugar
- 5ml Lemon Juice
- Cornstarch Slurry (1/2 tsp cornstarch + 1 tsp water)
- 100g Blueberries (frozen or fresh)
- 30g Sugar
- 5ml Lemon Juice
- Cornstarch Slurry (1/2 tsp cornstarch + 1 tsp water)
Cooking Instructions
Step 1
First, let’s make the blueberry sauce. I’m using frozen blueberries, but fresh ones work just as well. Place the blueberries in a blender and puree them until smooth. Transfer the pureed blueberries to a saucepan. Add the remaining sauce ingredients: sugar, lemon juice, and the cornstarch slurry. Stir continuously over low heat until it thickens. It’s important to keep stirring to prevent scorching.
Step 2
Cook for about 5-7 minutes, or until the sauce reaches a thick consistency. Once it thickens to your liking, remove from heat and let it cool completely. The sauce will thicken further as it cools, so be careful not to overcook it. The cooled sauce will add wonderful flavor to your ice cream.
Step 3
Now, let’s prepare the ice cream base. In a bowl, combine the 2 egg yolks and 45g of sugar. Whisk them together until the sugar is dissolved and the yolks turn a pale ivory color. In a separate saucepan, gently heat 200ml of milk over low heat. Heat it just until it’s steaming, but not boiling. Slowly pour the warmed milk into the egg yolk mixture while whisking vigorously. Pouring too quickly can scramble the yolks, so add it gradually.
Step 4
Strain the combined yolk mixture through a fine-mesh sieve back into the saucepan. Place it over low heat and cook, stirring constantly, until it reaches 78-80°C (172-176°F). If you have a thermometer, this is the most accurate way. If not, the mixture should be thick enough to coat the back of a spoon, and when you draw a line with your finger, the line should hold its shape. This process is similar to making a crème anglaise. Once heated, cool it down rapidly. You can do this by placing the bowl in an ice bath or by covering it with plastic wrap and refrigerating it until thoroughly chilled. Once the custard base is cold, gently stir in the 200ml of cold heavy cream until well combined.
Step 5
Now it’s time to use your ice cream maker. Ensure that the ice cream maker’s bowl has been frozen solid overnight. Pour the chilled ice cream mixture into the frozen bowl and churn according to your ice cream maker’s instructions, usually for about 15 minutes, until it reaches a soft-serve consistency.
Step 6
Once the ice cream is churned to a soft consistency, add the pre-made blueberry sauce. Gently swirl it in just once or twice, being careful not to overmix. This will create beautiful swirls of blueberry sauce throughout the ice cream. Transfer the ice cream to a shallow, airtight container. Cover and freeze for at least 4 hours, or until firm. Enjoy your delicious homemade blueberry ice cream!
