Homemade Blueberry Ice Cream

Homemade Blueberry Ice Cream

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

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Making homemade ice cream takes time, but is so worth it. I like experimenting with different flavors, but making blueberry ice cream is one of my long-standing “go to” flavors. AND you know how much I love ice cream!

  • 3 Cups Half & Half
  • 1 Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Teaspoon Salt
  • 9 Egg Yolks
  • 3/4 Cup Blueberry Compote
  • Blueberry Compote
  • 2/3 Cup Sugar
  • 1 Teaspoon Cornstarch
  • 1/6 Teaspoon Salt
  • 3 Cups Blueberries
  • 1/3 Cup Water
  • 1 Teaspoon Lemon Juice
  1. First make the blueberry compote. In small-size saucepan combine sugar, cornstarch, and salt. Add blueberries, crushing about 1/4 cup berries to release juices. Stir to combine. Add water and lemon juice. Stir to combine. Bring mixture to a boil over a medium-high heat. Reduce heat and simmer 7 minutes. Remove from heat and let cool completely.
  2. To make the ice cream. In medium-size combine half & half, sugar, vanilla extract, and salt. Bring mixture to a boil over a medium-high heat. Whisk often until sugar has dissolved. Remove mixture from heat.
  3. In medium-size bowl whisk egg yolks until smooth. Using a ladle pour 1 cup hot half & half mixture in slow, steady stream into yokes. Whisk constantly. Add another cup half & half mixture. Whisk to combine. Transfer mixture back to pan. Whisk to combine. Cook over a medium heat. Stir constantly until temperature registers 170 degrees on an instant read thermometer or mixture is thick enough to coat back of wooden spoon. Strain mixture through fine mesh sieve or cheesecloth into stainless steel bowl set in an ice water bath. Let cool completely. Stir often.
  4. Transfer mixture to airtight container and place in refrigerator for at least 2 hours. Add blueberry compote and whisk to combine. Using an ice cream maker freeze according to manufacturer’s directions. Transfer ice cream to freezer-safe container. Freeze for at least 4 hours before serving. Ice cream can be stored in freezer for up to 2 weeks.
  5. Serves 6
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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