Ingredients for Blueberry Ice Cream For Ice Cream Machine
- 4 large egg yolks
- ¾ cup granulated sugar
- Real Vanilla Extract
- Heavy Cream
- Whole Milk
- Fresh Blueberries
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How to Make Blueberry Ice Cream For Ice Cream Machine
- In a medium bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, and 1 teaspoon pure vanilla extract for 1-2 minutes until light and smooth.
- In a separate medium saucepan, heat 1 ½ cups heavy cream and ½ cup whole milk over medium heat until steaming but not boiling (about 7 minutes).
- Reduce heat to low.
- Temper the egg yolks: Gradually whisk 4 tablespoons of the hot cream mixture into the egg yolk mixture. This prevents the eggs from scrambling.
- Slowly pour the tempered egg yolk mixture into the saucepan with the remaining cream mixture, whisking constantly.
- Cook over low heat, stirring constantly, until the mixture coats the back of a spoon (4-5 minutes). Do not boil.
- Remove from heat. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Let cool completely, then refrigerate until thoroughly chilled (at least 4 hours or overnight).
- If using frozen blueberries, thaw them completely.
- Once the custard is cold, gently fold in 1 ½ cups fresh or thawed blueberries. (If desired, pulse a small portion of the blueberries in a food processor for a smoother texture, then fold into the custard.)
- Churn the mixture in your ice cream maker according to the manufacturer's instructions (typically 20-25 minutes).
- Transfer the ice cream to an airtight freezer-safe container. Freeze for at least 2 hours, or preferably overnight, to allow it to harden.
- Let the ice cream sit at room temperature for 10 minutes before scooping to achieve the perfect consistency. Serve topped with fresh blueberries and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
57g
Fat
46g
Carbs
5g
