blueberry-ice-cream.md

Blueberry Ice Cream

Notes

• Your ice cream machine needs to be cold, so freeze it overnight before making this recipe.
• Results are best when you start with a cold ice cream mixture, so refrigerate it for several hours before putting it into the ice cream machine.

Ingredients

• 6 oz fresh blueberries (by weight)
• 2/3 cup granulated sugar
• 3/4 cup whole milk
• 1 1/2 cup heavy cream
• 1 1/2 tsp vanilla extract
• 4 egg yolks
• 1 pinch kosher salt

Tools

• Ice cream machine
• Whisk
• Small saucepan
• Potato masher or long-tined fork for smashing blueberries

Prep

• Wash the blueberries

Directions

1. Combine blueberries and sugar in a small saucepan and bring to medium heat. As it boils, use a potato masher or fork to smash the blueberries as completely as possible.
2. Boil for about 10 minutes, continuing to smash and allowing the sugar to dissolve the mixture into a pasty syrup.
3. Strain the blueberry mixture, discarding the solids and retaining the syrup. Be thorough to get as much syrup as possible. Be careful because the syrup is boiling hot and sticky. It will also stain anything it touches.
4. In a separate mixing bowl, whisk together the cream, milk, vanilla, egg yolks, and salt until slightly foamy.
5. Let the syrup cool for a few minutes, then pour it into the dairy mixture and whisk it together again. You should now have a purple creamy mixture.
6. Refrigerate this mixture for several hours until it is cold. The colder this is before going into the ice cream machine the better (but not frozen, obviously).
7. When the ice cream machine is done working its magic, transfer into a container and freeze overnight to solidify it.