Get the Scoop, Homemade Blueberry Custard Ice Cream


Homemade blueberry custard ice cream is all about summertime and the blueberry season. So why not make a mouthwatering blueberry ice cream and take full advantage of fresh blueberries. This recipe must be one of the best ice creams I have ever made. Creamy, sweet, and delicious; perfect for this time of the year. Homemade blueberry custard ice cream topped with a generous serving of fresh blue dynamos is the perfect summer dessert.


Blueberries are such an awesome fruit. They are incredibly healthy and nutritious. They boost your heart health, brain function, and numerous other aspects of your body. What’s more, they’re sweet, colorful, and easily enjoyed either fresh or frozen. The marriage of sweet, tart blueberries and the egg enriched dairy creates a rich frozen treat that tastes like your idea of old-fashioned ice cream.

The story of summer is told in berries, from blueberries to strawberries to blackberries to raspberries all great, tasty summer fruits and treats.
Making homemade blueberry custard ice cream is easy and very rewarding. Every scoop is awesome, making it difficult not to eat the whole batch in one sitting.

To make my ice cream, I’m using a very simple-to-operate 2-quart Cuisinart Ice cream maker that produces nice results. The machine is very easy to use and works well. The only advice I will give is to be sure to freeze the container, as the manufacturer advises, for a full 24 hours before you use it.

Watch the temperature

Also, be sure to cook the mixture gently to an internal temperature of 170 degrees F, stirring constantly. The temperature should reach 170 degrees for at least 15 seconds. Cooking will destroy any Salmonella if present. Use a food thermometer to check the temperature of the mixture. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!) Ice cream’s texture comes from the use of milk fat and sugar. The more fat in the milk, the smoother the ice cream will be. Half and half or reduced-fat milk can be used to substitute heavy cream or whole milk with great results. However, I loooove rich blueberry custard ice cream and sometimes feel the need to indulge in rich ice cream flavor and awesomeness.

Temper the egg yolk

In cooking, tempering is the process of combining two ingredients ( in this case egg yolk, milk, and cream) at radically different temperatures.
The ingredients are slowly combined so they gradually rise to the same temperature. Certain recipes require tempering, otherwise, the shock of combining the two all at once could run the risk of the mixture curdling, seizing, lumping, or splitting. Tempering is commonly used when making sauces (adding liquid to roux), or when making ice cream and custards.

Homemade Blueberry Custard Ice Cream

The Taste

Awesome, mouthwatering, creamy satisfying flavor

The Process

Easy to make, don’t overcook the egg- milk-cream mixture, otherwise, you will end up with a grainy texture.
Make sure to cook the mixture gently to an internal temperature of 170 degrees F.

The Verdict

A home run that everyone loves, made with fresh clean ingredients

blueberry custard ice cream

Get the Scoop, Homemade Blueberry Custard Ice Cream

Chef Norbert
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert, Sweets
Cuisine American
Servings 7
Calories 494 kcal


  • 2 1/3 cup milk 2% 2 %
  • 2 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • 3 each egg
  • 4 each egg yolk
  • 1 1/8 cup sugar
  • 5 ounce fresh blueberries
  • 3 tbsp blueberry preserve
  • 3 ounce fresh blueberries


Heat the milk

  • Combine milk and cream in a medium saucepan, and bring the mixture to a slow boil over medium heat. Reduce heat and simmer for 30 minutes, stirring occasionally.
    2 1/3 cup milk 2%, 2 1/3 cup heavy cream

Beat egg yolks, eggs, and sugar

  • Combine eggs, egg yolks, and, sugar in a medium mixing bowl. Use a hand mixer on medium and beat for approximately 2 minutes until the mixture is thick and smooth and a pale yellow.
    3 each egg, 4 each egg yolk, 1 1/8 cup sugar

Temper the egg yolk

  • Measure one cup of the hot milk/cream liquid. Slowly add to the egg mixture, hand mixer should be on low speed when adding the liquid at a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the remaining milk/cream liquid and stir to combine. Cook, stirring occasionally, over medium to low heat until the mixture is thick enough to coat the back of a spoon. Make sure to cook the mixture gently to an internal temperature of 170 degrees. The temperature should reach 170 degrees F for at least 15 seconds.

Chill the mixture

  • Transfer to a large mixing bowl and set the mixing bowl over an ice water bath. Stir in vanilla and chill completely, stirring occasionally.
    1 tsp vanilla extract

Smash the berries

  • Place fresh blueberries and blueberry preserves in a small bowl and mash with a fork. Set aside.
    5 ounce fresh blueberries, 3 tbsp blueberry preserve

Freeze ice cream

  • Pour the chilled custard into the Cuisinart freezer bowl, turn on the machine, and mix until thickened, about 25 to 30 minutes. The ice cream will have a soft creamy texture. Fold mashed blueberries into ice cream and place in the freezer for at least 4 to 6 hours.
  • Top with fresh blueberries and serve
    3 ounce fresh blueberries


Serving: 4ounce | Calories: 494kcal | Carbohydrates: 49g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 125mg | Sodium: 69mg | Potassium: 201mg | Fiber: 1g | Sugar: 44g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Custard, Ice Cream, Summer
Tried this recipe?Let us know how it was!

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