This recipe was inspired by the incomparable taste of blueberry pie. While I love raw blueberries in my morning cereal, they seem to become even more flavourful when baked up in muffins or pies. Cooking up the berries before adding them to the egg and cream custard means the ice cream is really saturated with that delicious berry flavour. I’ll be freezing extra berries this week so I can make this delicious ice cream throughout the fall and winter.
- 1 1/2 cups (375 mL) blueberries, rinsed and picked over (frozen berries are fine as well)
- 2 tablespoons (30 mL) freshly squeezed lemon juice
- 1/4 teaspoon (1.25 mL) cinnamon
- 3/4 cup (180 mL) granulated sugar, divided
- 2 cups (500 mL) whipping (35%) cream
- 1 cup (250 mL) milk (2% or 3.5% are best)
- 6 eggs, yolks only
- 1 teaspoon (5 mL) vanilla
- In a small saucepan, combine blueberries, lemon juice and cinnamon with ¼ cup (60 mL) of the sugar.
- Bring to a boil then cook over medium-low heat, stirring occasionally, until blueberries have softened and the mixture is looking a bit jam-like (about 10 minutes).
- Put into a covered dish and refrigerate to chill.
- In a large saucepan, combine remaining sugar, cream, and milk.
- Cook over medium-low heat, stirring constantly, until the mixture is hot and is just about to simmer – try not to let it boil.
- While cream mixture is heating, put egg yolks in a medium bowl. Whisk then add about half the hot cream mixture to the eggs, ½ cup (125 mL) at a time.
- Return egg yolk mixture to the saucepan and cook, stirring often with a wooden spoon, until the mixture has thickened and coats the back of the spoon (about 8 – 10 minutes).
- Remove from heat; add vanilla and strain the mixture through a sieve into a bowl.
- Cover the bowl and refrigerate for several hours until completely chilled.
- Fold the chilled blueberry mixture into the chilled custard.
- Freeze following ice cream machine manufacturer’s instructions.
Makes about 1 litre (1 quart plus).