Homemade Blueberry Ice Cream
Author: Gary House
Recipe type: Ice Cream
Prep time:
Cook time:
Total time:
- 4 cups milk
- 4 eggs, beaten - I use: Davidson’s Safest Choice Pasteurized Eggs
- 2 cups sugar
- ½ tsp. salt
- 2 cups heavy cream
- 2 tbsp. vanilla
- Blueberries
- 1 cup fresh blueberries
- ½ sugar
- juice from ¼ lemon slice
- Freeze ice cream container.
- Prepare blueberries by washing thoroughly.
- Place blueberries, sugar and lemon juice in pot.
- Heat until blueberries start to burst, stirring slowly.
- When approximately 50% of blueberries have burst, remove from heat to cool, then refrigerate to chill.
- Prepare custard mixture.
- Heat milk till small bubble form around edges of pot, stirring constantly.
- Add sugar and salt, stirring constantly till dissolved. (do not boil)
- Remove from heat.
- Beat eggs and slowing pour in warm milk while continuously stirring.
- Add heavy cream and vanilla.
- Chill in refrigerator for min 1 hr.
- Pour into ice cream maker and freeze according to manufacturers instructions.
- When ice cream is at the soft serve stage, add blue berry mixture and continue mixing for 5 min.
- Remove and freeze until frozen.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/homemade-blueberry-ice-cream/
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