How to make Blueberry Ice Cream
- Prepare the blueberries for the ice cream.
- Place ¼ cup of sugar, blueberries, and lemon juice in a sauce pan over a medium flame.
- Mash the ingredients into a puree after the blueberries begin to soften.
- When the mixture reaches a thick consistency of a puree, remove it from the flame and strain it through a mesh to remove the solid bits.
- Set it aside.
- Add 1 cup of heavy cream and vanilla to a medium sized bowl and mix it.
- Set the mixture aside.
- Take the egg yolks and whisk them properly.
- Combine the rest of the heavy cream, whole milk, salt and sugar in a medium pan.
- Put it over a medium flame and stir the mixture until the sugar dissolves and steam begins to rise.
- Gently drizzle 1 cup of the mixture over the whisked egg yolks, while continuously whisking.
- Pour the egg yolk and milk mixture in a saucepan and add the previously prepared blueberry puree to it.
- Stir the mixture well to combine it properly.
- Cook the mixture on a medium flame.
- Dip a wooden spoon into the mixture and if it completely coats the spoon then turn the flame off.
- Put a mesh over the previously prepared combination of heavy cream and vanilla.
- Pour the cooked mixture of eggs, milk, and blueberries into the cream through the mesh to remove any big bits.
- Stir the whole mixture by placing it over an ice bath, until it cools down to room temperature.
- Cover the mixture tightly and chill it overnight or for at least 6 hours.
- Put it in an ice cream churner and follow the manufacturer’s instructions.
- Pour the churned ice cream into a container and put it into the fridge for another 3-4 hours or until it becomes solid.
- Scoop and serve the ice cream!
90% of the total blueberry produced in the world comes from North America.