Blueberry Ice Cream

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I suppose you all thought me dead. I wouldn't blame you.

The reality is just that work and school have left me completely drained, not to mention my irritation at not getting decent pictures.


I've finally managed a method of editing that gives me decent results, so that helps. And just for fun, I will show you a straight-from-the-camera shot vs one mostly edited. :)


Anyway, I really love blueberry desserts. I don't like blueberries just...raw, by themselves, but i just love love love blueberry syrup to death. So I make a lot of it, and flavor a lot of things with it. So here I am with ice cream. While it is custard based, it's still really simple, and it's really soft even straight out the freezer (so do eat it quickly, it melts like it's got someplace else to be!)

Blueberry Ice Cream:

3 cups heavy cream
4 egg yolks
1 1/4 cups of sugar (I used turbinado, because I'm quite obsessed with it lately)
1 cup of blueberry puree or 1/2 cup of blueberry syrup (blueberries cooked down with a bit of water and a bit of sugar. If you use the syrup, cut back a bit on the sugar)
1 T vanilla
1 T lemon juice

Mix the sugar and half of the cream together and warm it up in a small pot. Whisk the egg yolks , then pour the warmed cream over the yolks while still mixing. Put it all back into the pot and set it on the stove, over medium heat, stirring constantly. When the mixture coats the back of a spoon, strain it (to catch any cooked egg bits) into the rest of the cream, and mix. Add in the blueberry, vanilla, and lemon juice. Put it in the fridge until completely cold.
Follow your ice cream maker's instructions. :)
Of course, you can use any fruit you like in this recipe, and add bits of other flavorings...a strawberry balsamic would be nice :)

Here's the before and after and after:

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