Swirled Blueberry Ice Cream
From shandy 16 years ago
- 15 minutes to make
- Serves 12
I have only made this ice cream with fresh blueberries and the flavor is incredible. Well worth the effort to make. I HAVE to make it every summer. It is that good.
Ingredients
- 3 cups fresh or frozen blueberries shopping list
- 1/2 cup sugar shopping list
- 2 teaspoons finely shredded orange peel shopping list
- 1/3 cup orange juice shopping list
- 1/4 teaspoon salt shopping list
- 1 cup whipping cream plus 3 cups for whipping later in recipe shopping list
- 1 1/2 cups sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- 4 cups milk shopping list
- 4 egg yolks, slightly beaten shopping list
- 2 tablespoons vanilla shopping list
- 1 teaspoon ground cardamom shopping list
- 2 cups chopped pecans, optional, toasted shopping list
How to make it
- In medium saucepan, combine blueberries, 1/2 cup sugar, 1 teaspoon of the orange peel, orange juice, and salt. Bring to boiling, stirring and mashing berries with fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup of the mixture.
- Transfer remaining mixture to food processor or blender. Cover and process or blend until nearly smooth. Press mixture through fine-mesh sieve into medium bowl; discard solids. Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl. Cover and chill for 4 to 24 hours.
- Meanwhile, in large saucepan, combine 1 1/2 cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan. Cook and stir just until boiling. Remove from heat. Stir in vanilla and cardamom. Cool slightly. Cover surface with plastic wrap and chill for 4 to 24 hours.
- In a chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl). Gently fold into chilled milk mixture.
- Transfer to freezer canister of 4- to 5-quart ice cream freezer. Freeze according to manufacturer's directions. Fold in blueberry mixture, remaining orange peel, and if desired, muts just until swirled. If desired, ripen about 4 hours.
chriesi
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" It was excellent "