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. The marriage of sweet, tart blueberries and the egg enriched dairy create 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.
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.
Homemade Blueberry Custard Ice Cream:
Awesome, mouthwatering, creamy satisfying flavor
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.
A home run that everyone loves, made with fresh clean ingredients
Get the Scoop, Homemade Blueberry Custard Ice Cream
- 2 1/3 cup Milk 2 %
- 2 1/3 cup heavy cream
- 1 tsp vanilla extract
- 3 each egg
- 4 each egg yolk
- 1 1/8 cup sugar, granulated
- 5 ounce fresh blueberries
- 3 tbsp blueberry preserve
- 3 ounce fresh blueberries
- Combine milk and cream in a medium saucepan, 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 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 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, granulated
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, set 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 and place in the freezer for at least 4 to 6 hours.
- Serve the icream and top with fresh blueberries3 ounce fresh blueberries
Nutrition information is calculated using an ingredient database and should be considered an estimate