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Blueberry Ice Cream

Blueberry Ice Cream

Blueberry custard ice cream
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Course Anytime, Dessert, Snack
Cuisine American
Servings 8
Calories 327 kcal

Equipment

  • ice cream maker
  • food thermometer
  • fine mesh strainer
  • saucepan
  • nesting bowls

Ingredients
  

Blueberries
  • 8 ounces (about 1 1/4 cups) frozen blueberries, finely chopped
  • ¼ cup granulated sugar
Custard
  • 1 cup whipping cream
  • 2 cups half-and-half (see note below)
  • 1 pinch salt
  • ¾ cup granulated sugar
  • 5 large egg yolks

Instructions
 

Blueberries
  • Place the blueberries in a food processor (or another chopper) and chop until fine. Pour into a bowl and stir in 1/4 cup of sugar. Set aside.
Custard
  • Fill a large mixing bowl halfway with ice and water. Nestle a medium-sized bowl into the ice bath, adding more ice if needed to keep it stable. Pour one cup of whipping cream into the medium bowl, then place a fine-mesh strainer on top.
  • Add the half-and-half, salt, and sugar to a medium saucepan. Over low to medium heat, gently warm the half and half, stirring occasionally, until the sugar dissolves. Heat it just until small bubbles begin to form around the edges of the pan, approximately 4 minutes. Then, remove the saucepan from the heat.
  • Place the egg yolks in a medium-sized bowl and whisk until smooth. Slowly, and while whisking, pour 1/2 of the warm half and half into the egg yolks. Whisk constantly until well blended.
  • Pour the egg mixture back into the saucepan with the remaining half-and-half, whisking as you pour. Insert a food thermometer and heat the mixture on low heat until it thickens and reaches 175-180°F. This will take about 4-6 minutes. Be sure to stir constantly and scrape the bottom of the pan as you stir. Do not boil. When the custard reaches temperature, remove it from the heat and pour it into the cold cream through the strainer.
  • Stir the mixture and add the chopped blueberries. Stir again. Insert the thermometer and let the custard cool to 70°F. Then, chill the ice cream mixture in a freezer for 2 hours or a refrigerator for 4 hours.
  • Then, add the cold mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
  • When the ice cream finishes freezing, place it in a container with a lid and into a freezer for at least 4 hours or overnight.

Notes

Yield

Makes about eight 1/2 cup servings.

Half and Half

Half-and-half is half cream and half whole milk. You can buy it ready-made or make your own by mixing whipping cream and whole milk. This recipe calls for 2 cups of half and half, which equals 1 cup of whipping cream and 1 cup of whole milk.

Measuring Blueberries

Measure the blueberries after chopping them.

Variations

After the ice cream thickens in the ice cream maker, but before it is done, you can add in small sugar cookie pieces or pound cake.  Then, continue churning the ice cream until it is frozen.

Nutrition

Calories: 327kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 170mgSodium: 55mgPotassium: 142mgFiber: 1gSugar: 31gVitamin A: 820IUVitamin C: 3mgCalcium: 100mgIron: 0.4mg
Keyword Blueberry Custard Ice Cream, Blueberry Ice Cream, Blueberry Ice Cream Recipe
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