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 my 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 setting.
Homemade Blueberry Custard Ice Cream:
The taste: awesome, mouthwatering, creamy satisfying flavor
The process: easy to make, don’t over cook 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 homerun that everyone loves, made with fresh clean ingredients
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 shoud 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.