Description
Blueberry buttermilk ice cream is full of berry flavour with an added tang. Whole frozen blueberries provide texture, but you can purée all the berries if you want a prefectly smooth ice cream.
Scale
Ingredients
- 4 cups wild blueberries (fresh or frozen)
- 1 cup heavy cream (35%)
- 1 tablespoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
- 1/2 cup sugar
- 1/2 cup maple syrup
- 4 large egg yolks
- 1 1/2 cup buttermilk
Instructions
- Cook the blueberries: In a large pot, heat the blueberries over medium heat until they are cooked and soft. You might need to add 1 to 2 tablespoons of water. If you want whole blueberries in your ice cream, set aside 3/4 cup of the cooked berries. Drain them and return the strained juice to the pot with the other berries. Purée the remaining berries and their juice in a blender. Strain the purée through a sieve, pressing the berrieswith the back of a spoon or ladle to remove any stems and skin. Set the berry purée aside, discard the skins and stems.
- Make the custard: In a medium pot over medium heat, bring the cream and vanilla paste to a simmer. Bubbles should form around the edge of the pot but don’t let the cream boil. Once it simmers remove the pan from the heat. Meanwhile, in a medium bowl, whisk the yolks with the sugar and maple syrup until pale and well combined. Slowly, pour a ladle of the cream into the yolks, whisking constantly. Whisk in a second ladle and then slowly whisk the yolks into the cream in the pot. Return the pot to the heat and cook, stirring contstantly, until the yolks are thick enough to coat the back of a spoon.
- Finish and chill the custard: Remove the custard from the heat and stir in the buttermilk. Stir in the blueberry purée and the reserved whole berries, if using. Cover and refrigerate until cool.
- Churn the ice cream: About 15 to 20 minutes before churning, pop the blueberry ice cream mixture into the freezer to thoroughly chill. Churn in an ice cream maker according to manufacturer directions.