Blueberry Ice Cream
Makes: About 5 cups/1.2 liters
I fell in love with the gorgeous purple color of this ice cream in Erin McDowell’s wonderful book The Fearless Baker. Despite being a major proponent of custard-style ice creams, I realized that the subtle flavor of blueberry would benefit from this eggless Philadelphia-style ice cream base, and the berries’ high fiber would keep the ice cream from being icy. I used my usual 3 to 1 cream to milk ratio, decreased the amount of dairy in proportion to the blueberries to make it as creamy as possible, and boiled away some of the liquid in the blueberries. This gives it the creamiest texture, and it is scoopable right from the freezer!
Erin’s inspiration to pulverize the entire vanilla bean gives it an amazing flavor that brings out the special qualities of the blueberry. The vanilla bean’s seeds also add a delightful little crunch. Wait to make this ice cream when blueberries are in season for the best flavor and color, and freeze some of the berries for sweet summer memories in winter. Also be sure to freeze some red rhubarb, which has an earlier season. Adding Rhubarb Compote is a sensational way to enhance the blueberry flavor without overwhelming it; swirl it into the base as described later in this recipe.
Sweetened Blueberry Purée
Makes: About 556 grams/1⅔ cups/394 ml
| blueberries | 568 grams | about 4 cups |
| sugar | 250 grams | 1¼ cups |
| 1 vanilla bean, split in half lengthwise | . | . |
* If you are measuring by weight, weigh the pan and tare out the weight before adding the ingredients. This way you can use the weight as a guide when reducing the mixture in Step 2.
1) In a medium saucepan, with a silicone spatula, stir together the blueberries, sugar, and vanilla bean.
2) Over medium-high heat, stirring constantly, cook the mixture until the sugar has dissolved and the juices are bubbling. Then lower the heat to medium and continue cooking at a rapid boil, stirring often, until the berries are very soft and the mixture is very thick, about 10 minutes. As it begins to thicken, turn down the heat to medium-low. As long as the juices are bubbling very thickly it will be fine. But the more water that evaporates, the creamier the ice cream will be. Reduce to about 556 grams/1⅔ cups/394 ml.
3) Scrape the mixture, including the vanilla bean, into a large mixing bowl or blender container.
Ice Cream Base
| heavy cream | 464 grams | 2 cups (473 ml) |
| milk | 161 grams | ⅔ cup (158 ml) |
| Sweetened Blueberry Purée | about 556 grams | about 1⅔ cups (394 ml) |
| lemon juice, freshly squeezed and strained | 10 grams | 2 teaspoons (10 ml) |
* Have ready a fine-mesh strainer suspended over a large bowl.
1) Add the cream and milk to the blueberry mixture. Use an immersion blender to purée it until very smooth. (Alternatively, use a countertop blender, but be sure to scrape out as much as possible from the sides and lid—it helps to set a piece of plastic wrap on top before closing the lid.)
2) Pour the purée into the strainer and press it through the strainer into the bowl. Scrape any mixture clinging to the underside into the bowl. Stir in the lemon juice.
3) Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool it in the ice water bath.) Set a covered storage container in the freezer.
4) Churn the blueberry purée in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
Store
Covered storage container: frozen, 3 days
Scoops
* Commercially frozen blueberries (or your own frozen ones) can replace the fresh. While still delicious, however, the commercially frozen berries are not as vibrant.