Thursday, 12 March 2015

Recipe: Homemade Blueberry Ice Cream


  • 2 egg yolks
  • 1⁄2 cup sugar
  • 1 tablespoon real vanilla extract
  • 1 1⁄2 cups heavy cream
  • 1 1⁄2 cups whole milk
  • 1 1⁄2 cups fresh blueberries (or 1 1/4 cups frozen)


  • Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
  • Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes. Reduce heat to low.
  • Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time. Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
  • Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
  • Remove from heat, let cool and refrigerate until cold.
  • Thaw blueberries if using frozen.
  • When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
  • Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
  • Scrape ice cream into a freezable container and freeze for 2-24 hours.
  • The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
  • Cooking time is time in the ice cream maker but not freezing time.


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