Ingredients: |
Ingredients: For the Ice Cream:
2 c. Fresh Blueberries
1 c. Granulated Sugar, divided
1 tbsp. Fresh Lemon Juice
2 c. Heavy Cream
1 c. Whole Milk
3 Egg Yolks
¼ tsp. Salt
½ tsp. Vanilla Extract
¾ c. Sliced Almonds, toasted
For the Blueberry Sauce:
½ c. Fresh Blueberries
3-4 tbsp. Granulated Sugar (depending on how tart berries are)
A squeeze of juice from a wedge of lemon (optional)
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Directions: |
Directions:Ice Cream:
1. Combine ¼ c. sugar, blueberries, and lemon juice in a small saucepan. Over medium heat, bring to a boil and mash berries. Remove from heat (cool slightly) and puree blueberry mixture, then strain through a wire mesh strainer and set aside.
2. Combine 1 c. heavy cream and vanilla in a medium boil and set a mesh strainer on top.
3. Combine remaining 1 c. heavy cream, milk, remaining ¾ c. sugar and salt in to medium saucepan. Cook over medium heat, until sugar is dissolved and mixture is beginning to steam.
4. Whisk egg yolks in a small bowl.
5. Slowly drizzle about a cup of the warm milk mixture into the egg yolks (you are tempering the eggs). Pour egg mixture into pan with the warm milk mixture, while continuing to whisk. Add in blueberry puree and stir well. Continue cooking and stirring, until slightly thickened and mixture coats the back of a wooden spoon or rubber spatula.
6. Pour into the bowl topped with the mesh strainer, with the cream and vanilla. Stir and cool over an ice bath to room temperature. Cover and refrigerate until chilled thoroughly, at least 5-6 hours or overnight. (I do this the day before serving.)
7. Transfer cold custard mixture into the canister of an ice cream freezer. freeze according to manufacturer's directions.
Blueberry Sauce:
1. Combine blueberries and sugar in a small saucepan. Bring to a boil over medium heat.Stir occasionally, until berries are tender and sauce is thickened. If desired, squeeze a few drops of lemon juice into sauce. Remove from heat and let cool. Cover and refrigerate until chilled. I also do this the day before.
Assembly:
Into an eight cup freezer container, layer frozen ice cream with the cold blueberry sauce and toasted almonds (I think I made two layers each). Do not stir to combine. Cover and place in the coldest part of your freezer for at least 4 hours. |
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