Friday, June 13, 2014

Fresh Fruit Ice Cream

2 pints (4 cups) fresh blueberries (or other fresh fruit)
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream

  1. Add blueberries to a medium saucepan with 1/4 cup sugar and lemon juice. 
  2. Cook over low heat, covered, for 20 to 25 minutes. 
  3. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
  4. Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
  5. Add heavy cream to a separate bowl.
  6. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
  7. Temper the egg yolks by slowly drizzling in a half cup of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. 
  8. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. 
  9. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
  10. Add blueberry juice/puree to the cream/custard mixture and stir. 
  11. Chill mixture completely, then freeze in an ice cream maker until thick. 
  12. Place container in freezer to harden for an additional two hours.


Post a Comment