Blueberry Ice Cream

• Vegetarian
• Gluten free

• Produce

  • 2 cup Blueberries, fresh or frozen

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 cup Heavy cream
  • 1 cup Whole milk

Found on bakedbyrachel.com

Description

Ingredients

• 2C blueberries, fresh or frozen
• 1C granulated sugar, divided
• 1Tb lemon juice
• 2C heavy cream
• 1C whole milk
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 3 egg yolks

Directions

• Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside.  Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top.  Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.  Whisk egg yolks in a small bowl. When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.  Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.  Churn according to manufacturers directions.  Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.