Blueberry Ice Cream
A creamy, custard-based ice cream that captures the vibrant flavor of fresh blueberries, enhanced with orange zest and cinnamon.
Equipment
- Medium Pot
- Mixing Bowls:
- Ice Cream Maker
- Fine Sieve
- Heavy-bottomed pot
Ingredients
- 14 oz. fresh blueberries washed and dried
- 1 cup granulated sugar divided (200 grams)
- 2 tsp. orange zest from half an orange
- 2 Tbsp. fresh orange juice
- 2 Tbsp. dry milk powder
- ¼ tsp. coarse kosher salt
- ⅛ tsp. ground cinnamon
- 2 large eggs
- 1½ cups heavy cream (340 grams)
- ½ cup whole milk (115 grams)
Instructions
- In a medium pot, combine blueberries, half of the sugar, orange zest, and orange juice. Heat until bubbling, then simmer for about 5 minutes.
- Remove the blueberry mixture from heat and let it cool.
- Prepare an ice bath by nesting two metal bowls, filling the outer bowl with ice and water.
- In another bowl, whisk together the remaining sugar, dry milk powder, salt, and cinnamon. Crack in the eggs and whisk until the mixture lightens.
- Add heavy cream and milk to the egg mixture, whisking until combined.
- Pour the mixture into a heavy-bottomed pot and cook over medium heat, stirring constantly until it thickens (about 175°F).
- Remove from heat, stir for one minute, and then strain the custard into the ice bath.
- Fold in the cooled blueberry mixture and stir occasionally until cooled to room temperature.
- Cover and refrigerate until thoroughly chilled, ideally overnight.
- Pour the chilled custard into an ice cream maker and churn until soft-serve consistency.
- Transfer to airtight containers, pressing parchment paper on the surface to prevent freezer burn. Freeze until firm.
- Serve and enjoy your blueberry ice cream!
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Notes
Store in an airtight container in the freezer for up to 2 weeks. Press parchment on the surface to prevent ice crystals.