There’s nothing quite like the taste of homemade ice cream, especially when it’s bursting with the fresh, tangy sweetness of blueberries. This delicious blueberry ice cream recipe is the perfect dessert to cool you down on a hot summer day. The rich creaminess of the ice cream, combined with the vibrant flavor of blueberries, creates a delightful treat that will have everyone asking for seconds. Making ice cream at home might seem daunting, but this recipe breaks it down into simple, manageable steps. You’ll not only enjoy a healthier dessert without the preservatives and artificial flavors found in store-bought ice creams, but you’ll also experience the joy and satisfaction of creating something special from scratch. Whether you’re a seasoned chef or a novice in the kitchen, this blueberry ice cream recipe is sure to become a favorite. So, gather your ingredients, roll up your sleeves, and let’s make some delicious homemade blueberry ice cream!

 

Full Recipe:

 

Ingredients

• 160ml Milk
• 220g Sugar
• 4 Egg yolks
• 150g Blueberries
• 400ml Cream (30-35% fat)
• 1 tsp (3g) Pectin
• 2 Wafer plates

Directions

1. Prepare the custard base: In a mixing bowl, combine the egg yolks and 120g of sugar. Whisk until the mixture becomes pale and thick. Gradually add the milk while continuing to whisk.
2. Cook the custard: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Do not let it boil. Remove from heat and allow it to cool to room temperature. Refrigerate for at least 2 hours.
3. Make the blueberry jam: In another saucepan, combine the blueberries, 100g of sugar, and pectin. Add a splash of water. Cook over medium heat until the mixture boils, then simmer for about 3 minutes. Remove from heat and cool to room temperature. Refrigerate.
4. Whip the cream: In a large bowl, whip the cream until stiff peaks form. Be careful not to over-whip.
5. Combine ingredients: Gently fold the cooled custard base into the whipped cream until well combined. Add the blueberry jam and gently swirl it in.
6. Freeze: Pour the mixture into a freezer-safe container. Break the wafer plates into pieces and mix them into the ice cream. Freeze for 4 to 5 hours, or until firm.
7. Serve: Scoop the ice cream into bowls or cones and enjoy!

How to Prepare

1. Egg Yolks and Sugar: Begin by separating four egg yolks into a bowl. Add 120g of sugar and whisk until the mixture is pale and creamy.
2. Add Milk: Gradually whisk in 160ml of milk until fully combined.
3. Cook Custard: Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens slightly. Cool and refrigerate.
4. Blueberry Jam: Combine 150g of blueberries, 100g of sugar, and 1 tsp of pectin in a saucepan. Add a splash of water, bring to a boil, and simmer for 3 minutes. Cool and refrigerate.
5. Whip Cream: In a large bowl, whip 400ml of cream until stiff peaks form.
6. Mix Together: Fold the cooled custard into the whipped cream, then gently swirl in the blueberry jam.
7. Freeze: Transfer to a container, add broken wafer pieces, and freeze for 4-5 hours.

Preparation Time

• Custard Preparation: 20 minutes
• Cooling Time: 2 hours
• Blueberry Jam Preparation: 10 minutes
• Whipping Cream and Mixing: 15 minutes
• Freezing Time: 4-5 hours

Servings

This recipe makes approximately 6 servings of delicious blueberry ice cream.

FAQs

Q1: Can I use frozen blueberries? A1: Yes, frozen blueberries can be used. Just make sure to thaw them and drain any excess liquid before making the jam.

Q2: Can I substitute the sugar with a sugar alternative? A2: Yes, you can use sugar alternatives like stevia or erythritol, but be mindful of the conversion rates as they vary in sweetness.

Q3: How long does homemade blueberry ice cream last? A3: Homemade ice cream can last up to 2 weeks in the freezer if stored in an airtight container.

Q4: Can I make this recipe without an ice cream maker? A4: Yes, this recipe doesn’t require an ice cream maker. The mixture just needs to be frozen for 4-5 hours.

Q5: What can I use instead of pectin? A5: You can use cornstarch as a thickener, though it might slightly change the texture of the jam.

Conclusion

Creating your own homemade blueberry ice cream is a rewarding experience that offers both delicious results and the satisfaction of crafting something special. The fresh taste of blueberries combined with the creamy texture of the ice cream makes for a delightful dessert that is sure to impress your family and friends. Whether you’re looking for a way to cool down on a hot day or simply want to indulge in a sweet treat, this blueberry ice cream is the perfect choice. The recipe is straightforward and easy to follow, making it accessible for both beginners and experienced cooks. So, next time you’re craving something sweet and refreshing, skip the store-bought options and try making this homemade blueberry ice cream instead. You’ll be glad you did! Enjoy every scoop!