Monday, July 21, 2008

Blueberry Vanilla Swirl Ice Cream

I actually wasn't crazy about this recipe. What is different about the frozen custard I make at home and the frozen custard I buy at Culver's or Fritz's or Freddy's? My home version coats the inside of my mouth and tastes very egg-y and I really prefer the non-custard way. I do however think I would make this again and use a different recipe- old faithful- and add the blueberry marble to that instead.

Blueberry Vanilla Swirl Ice Cream
from Tartelette

4 egg yolks
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 vanilla bean or 1 Tb vanilla paste
1 cup blueberries (fresh or frozen)
1/4 cup sugar

In a large bowl, whisk the egg yolks and sugar until pale and thick. Run a knife through the center of the vanilla bean, not cutting all the way through, split it open and with the tip of a pairing knife, scrape the seeds. Place them in a saucepan over medium heat, add the milk and cream to boiling point but do not let it boil. Slowly pour the hot cream onto the egg yolks mixture and stir to combine (tempering). Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of spoon. At this point you have a thick custard sauce. Remove from the heat and let cool completely, refrigerate until cold, or overnight.
In the meantime prepare the blueberries: in a small saucepan, combine the berries and the sugar and cook over medium low heat until the berries start to pop and release their natural juices. Let cool completely.
Process the custard according to your ice cream maker manufacturer's instructions and towards the last couple of minutes of churning time pour in the cooled blueberries and give it a couple of swirls. Pour the soft ice cream into a freezer safe container until it reaches your preferred consistency.
If you do not have an ice cream machine: take care of the vanilla ice cream first, during your last whipping, add the blueberries the same way and freeze.


Holly Moore said...

Can I just come live at your house and eat at your table every day? The food you make is amazing. You inspire me!

Anita said...

OH, You are killing me with all your YUMMY food. I only wish I could recreate it as well as you. :)

Sara said...

oh wow ... you have lots of yummy recipes!

i'm going to regret finding your blog! ;)

sara said...

I was just thinking what Holly said!!! I have an ice-cream receipe that I use but it coats the inside of my mouth just like you said this one does. I'm going to have to try the other one you listed! Thanks for all the great receipes. You are amazing.

coryshay said...

Okay, first of all, that looks really good on this 100 degree day!! and secondly, I have not made the fresh cut quilt yet, but it would be sooooo easy to convert that quilt to a king size... all you'll have to do is make a lot more blocks and sew them all together and stop when it gets the size you want it to be! If you make it, make sure you post pictures because I would love to see it! ps. have you seen Heather Bailey's online shop? She's doing an early bird special right now-10% off your first order...

Sara said...

hey katherine, that shirt you had on at church today was SO super cute. red and gingham are two of my favorite things :)

and, btw, i added your blog to my links on my blog. hope that's cool!

Jenny said...

Katherine! This looks yummy. I can't even begin to tell you how much I have missed my ice cream maker while I was gone. I missed you! We have got to get together. I have to show you some of the cute fabric I got..tehe.

Johanna Fawson said...

Culver's, yummy! We went there with Ryan's brother and wife when we visited them in WI.

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