blueberry basil ice cream
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Ingredients
  1. 2 1/2 cups blueberries (fresh or frozen)
  2. 1/4 cup water
  3. 3/4 cup sugar
  4. 1 cup milk
  5. 1 1/2 cups heavy cream
  6. 5 egg yolks
  7. 1 tsp vanilla
  8. 1/8 tsp salt
  9. 2 tablespoons basil, minced
Instructions
  1. First you'll make a blueberry sauce. Place the blueberries, water, and 1/2 cup of sugar into a large saucepan and cook over medium-high heat. Mash up blueberries as they begin to bubble, and stir occasionally. You'll want to cook this for about 10 minutes, until the sauce is nice and thick. Set aside and let cool completely. You may want to strain some of the blueberry skins out, but I left mine in!
  2. Next you'll make the ice cream base. In a medium saucepan, mix together the milk and heavy cream. Heat slowly until it starts to steam, and small bubbles form. In a separate medium bowl, whisk together the remaining sugar (1/4 cup), as well as the egg yolks.
  3. Very, very slowly, begin to add the warm milk mixture to the egg mixture, whisking constantly. **It's very important that you have patience and go slowly, you don't want to cook the eggs!
  4. Return the entire mixture to the saucepan, and heat again for about 10 minutes over medium heat, until you can run your finger through the custard on the back of a coated spoon and it stays in place. Allow custard mixture to cool to room temperature or cooler.
  5. Mix in salt, vanilla, and the minced basil. Then stir in the blueberry sauce.
  6. Follow the instructions on your ice cream maker to make your ice cream! Place in the freezer for a couple of hours afterwards to firm it up before serving.
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