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Thick ‘n Creamy Blueberry Ice Cream

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I love homemade ice cream. There is just something about eating fresh made ice cream, with real homegrown berries, while sitting outside enjoying your garden that just can’t be beat. One of my family’s favorites is Thick ‘n Creamy Blueberry Ice Cream. It’s great on its own or in a cone but is just fantastic made into a ice cream sandwich. This custard style ice cream has a vibrant hue and is full flavored, no watered down blueberry additives here. Easy to make any time of year with either fresh or frozen blueberries and the special addition of cream cheese adds a little flavor interest and creaminess that is outstanding.

Think ‘n Creamy Blueberry Ice Cream

3 cups blueberries (frozen or fresh)
¼ cup water
¼ cup confectioners’ sugar
2 cups sugar
6 oz cream cheese, softened
4 egg yolks
2 cups whole milk
1 cup heavy cream
¼ teaspoon nutmeg

 

Place blueberries, confectioner’s sugar and water in a saucepan over medium heat. Simmer, stirring occasionally, until blueberries burst. Approximately 10 minutes. Blend mixture using an immersion blender or transfer to a standard blender. Cook for another 10 minutes or until mixture reduces by a third. Remove from heat and allow to cool completely (I put mine in the freezer to speed up the process.)

Combine milk and cream in a saucepan and bring to a simmer over medium heat, stirring occasionally. Once mixture reaches a simmer remove from the heat.

In a mixing bowl whisk egg yolks until they begin to lighten in color.  Slowly add the sugar while continually whisking. Next stir in the cream cheese. Once cream cheese in incorporated temper the cream and milk mixture by slowly adding small amounts into the sugar mixture until about half of the cream has been added.

Next pour all ingredients back into the sauce pan and continue to cook on medium until mixture thickens and coats the back of a spoon. At this time remove from heat and add the nutmeg and cooked blueberries.

Place mixture into the refrigerator, covered, and chill for 4-6 hour or overnight.

Once completely chilled pour into mixture into ice cream maker and freeze according to manufactures recommendations.

Tips and Tricks: In addition to or instead of nutmeg you can use ¼ teaspoon of cardamom. You can change levels of fat content for the dairy products as long as you have 3 cups of liquid. I have used 3 cups half-and-half and 1 cup heavy cream before for a richer ice cream. To keep a fill from forming on the ice cream mix while chilling press plastic wrap to the surface.