There used to be a blueberry cheesecake ice cream which I used to enjoy as a child and this ice cream brings back a lot of childhood memories
I have been baking for years, and feel quite comfortable with cakes and other desserts. Ice cream is less demystified, however. I have made many no churn versions before, but none come close to the silky bite of a custard ice cream.
I did a lot of googling and reading about different recipes and found many people make reference to David Lebovitz’ recipes. I used his base recipe, with some minor adaptations to create the base for this recipe. (The original recipe can be found here).
I had some blue lying about and decided I wanted to swirl them through the ice cream, for a fresh burst to a silky vanilla base. I was definitely not disappointed by my first attempt at ice cream making, but will tweak my skills as I go along.
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FOR THE BLUEBERRY COMPOTE
- 150g fresh blueberries
- 40g caster sugar
- 20g glucose syrup
- 2 tablespoons lemon juice
- Place the blueberries, glucose syrup, caster sugar and lemon juice on medium heat, until the sugar has dissolved, the blueberries start to soften and the colour begins to run and all the ingredients come together.
- You want the blueberries to break down as much as possible, else they will freeze as hard clumps in the ice-cream.
- Set aside to cool to room temperature whilst you get on with the rest of the ice cream, then refrigerate.
FOR THE ICE CREAM
- 200ml full cream milk
- 150g sugar
- 20g glucose syrup
- 1 vanilla bean, split lengthwise
- 600ml whipping cream, well chilled
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Heat the milk and sugar in a saucepan. Split the vanilla bean pod in half and add the seeds as well as the vanilla bean pod into the milk and sugar. Make sure the sugar has completely dissolved, then turn off and let infuse for an hour.
- Set up an ice bath, by placing a smaller dish over a large dish which is filled with ice cubes. Add the cream into the dish.
- Place the egg yolks in a bowl and whisk to combine.
- Then rewarm the milk until hot, slowly pour about a quarter of this milk into the egg yolks and mix. Then add the egg yolks to the rest of the milk.
- Cook the milk and egg yolks on low heat until the custard thickens and coats the back of a spoon.
- Strain the custard into the cream and let cool. Then add in the vanilla extract and place in the fridge to cool overnight.
- Place the custard in your ice cream maker and churn as per the makers instruction.
- Once churned, swirl the blueberry compote through and freeze.
Recipe by adventureswithsugar.com