Blueberry Ice Cream
Servings: 1 L/qt
Calories: 185kcal
Cost: $14
Serve it in waffle cones or turned into a blueberry and blackberry ice cream swirl pie—it’s guaranteed to impress…
Equipment
- 1 Ice cream maker
- 1 Immersion blender
- 1 Saucepan
- 1 Sieve
- 1 Digital thermometer
- 1 Digital scale
- 2 bowls
- 5 deli containers
- 1 Whisk
- 1 Rubber spatula
- 1 1.5 Lq stainless steel container (per recipe) to store finished ice-cream
Ingredients
Ice Cream Base
- 360 g Whole milk
- 360 g Heavy cream 35%
- 225 g Granulated sugar
- 15 g Honey
- 60 g Glucose or dextrose powder
- 35 g Dry milk
- 5 g Ice-cream stabilizer
- 70 g Egg yolks
Blueberry Ice Cream
- 560 g Ice cream base chilled
- 360 g Blueberry puree chilled
Instructions
Before You Start
- Freeze containers you'll be using to store the churned ice cream. Scale out all the ingredients needed in deli containers or serving bowls.
Ice Cream Base Making Process
- In the saucepan on medium heat, warm up milk and heavy cream to 77ºF/25ºC.
- Add dry milk, powdered glucose and half of the sugar. Mix.
- At 95ºF/35ºC, add the egg yolks and inverted sugar. At 113ºF/45ºC, add the remaining sugar combined with the stabilizer. Mix.
- Cook ice cream base to 185ºF/85ºC.
- Pass through a sieve over the frozen bowl. Cool custard on an ice bath.
- Achieving the right viscosity in your ice cream base is crucial for a smooth, creamy texture.
Fruit Ice Cream Mixture
- Mix the chilled ice cream base with the blueberry puree. Place the fruit ice cream mixture in the refrigerator to mature for at least 4 hours, 24 hours max.
Steps To Churn Ice Cream
- Churn for about 45 minutes.
Storage
- Transfer ice cream to the frozen container immediately. Press a piece of parchment paper or a piece of freezer bag directly onto the surface before sealing to prevent ice crystals (avoid plastic wrap). Label the container with the date for easy tracking. Freeze for 4 hours before scooping it. Store ice cream in the freezer for up to 6 months at minus 18 degrees celsius.
How To Serve Ice Cream
- Take the ice cream from the freezer and place it in the refrigerator for about 40 minutes. This allows it to soften slightly for easier scooping. Enjoy!
- Learn how to make this gorgeous blueberry and blackberry ice cream pie!
Nutrition
Serving: 90g | Calories: 185kcal
4 thoughts on “Blueberry Ice Cream”
Hello Chef!
Can we substitute egg yolks with xanthan gum?
Hello Reine,
You may.. Otherwise simply omit the use of yolks – Then it will become a gelato 😉
Hello Chef,
I think there is a typo in the ingredients is says “Roasted Apricot Ice Cream”. I suspect it should say Blueberry Ice Cream. With regard to the blueberry puree is there anything special about it…. is purchased (which may have other ingredients), cooked or are you just taking a blender to fresh fruits?
Thank you,
Richard
Hi Richard!
Indeed thanks!. I believe that most fruit purées labeled as such are made from fresh, uncooked harvested fruits. Ascorbic acid and 10% sugar may be added to the mixture for other purposes. You can make your own fruit purées as suggested using an immersion or a high powered blender. Add a drizzle of lemon juice and extra sugar according to your taste and the acidity of the fruit. Hope this help 🙂