Blueberry Ice Cream Recipe
There is a place we love to visit called Smith Rock. It is extremely beautiful and just a few hours from our home. A possible day trip, but usually we make a weekend of it. Our last trek to the high desert, where Smith Rock is located, was hot. We were celebrating Finn and the special role he plays in our family. He is really a magnificent little guy: kind, helpful, and extremely loving. He has brought so much change into this home and every part of it has been for the better. There is laughter, joy, and play in addition to the regular challenges to grow–for us as his parents to play more, be patient, even out, and enjoy this life.
To celebrate our son and cool down we stopped and had some ice cream at a shack of a shop. It’s one of those places that people say is famous when they tell you about it. A hippie fellow owns the climbing/ice cream shop, keeps irregular hours, cones are free but bowls cost 50 cents. When we visited, he was serving two flavors: chocolate and his famous huckleberry.
I was not ready to be impressed by the huckleberry, but on this hot and humid day it was perfectly light and refreshing. It has been on my mind ever since. I am late in my pregnancy and my cravings are very specific: carrots and beets straight from the earth–barely rinsed, green juices, burnt toast, very strong black (decaf) coffee for a normally tea drinking gal, and… ice cream.
The recipe that follows was inspired by the huckleberry ice cream, but uses fresh blueberries instead. Finn and I have been blueberry picking a few times this Summer and as a result our home has been blessed with an abundance of fresh blueberries. We lavishly serve them with each meal, absorb them into our baking, revel in the richness of pancakes cooked with fresh blueberries and note their superior flavor. This recipe of sweet cream with a swirl of blueberry puree gives me another chance to enjoy the blueberries unblemished flavor.
- 2 cups whole milk
- ⅔ cup sugar
- Pinch of salt
- 3 cups heavy cream
- 5 large egg yolks
- 1 tsp vanilla extract
- 3 cups blueberries
- 1-2 tbsp of vodka (this is optional and is to help the swirl not freeze)
- Sugar to taste
- Lemon to taste
Instructions (I use David Lebovitz’s instructions in The Perfect Scoop):
- Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
- In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the fridge. About 6 hours.
- Puree the blueberries and any other ingredients you are using in a high powered blender until smooth.
- Churn the sweet cream mixture in an ice cream maker.
- Layer the frozen ice cream and blueberry mixture in a container to create the swirl. Place in freezer until set.
When you dish up the ice cream you will have a lovely blend of sweet cream ice cream and blueberries with each scoop.