Well, here it is – yet another amazing ice cream recipe for you to enjoy. This one is inspired by fresh blueberries emerging from the farmer’s market and I’m so motivated to come up with new and exciting ways to use them. Recently you may have tried my Blueberry Brioche Morning Buns, and if you love my Strawberry Pecan Scones recipe, then you definitely need to try that one with blueberries.
Summer simply is the perfect time to whip up homemade ice cream and I honestly can’t get enough. Thank goodness that summer’s in New York City also mean LOTS of walking around Central Park or wondering around new neighborhoods discovering the sites, sounds and food that the city offers. If you have some spare time and really want to get wild with making your own quick and easy ice cream at home I strongly recommend you try my recent Apricot Crumble Ice Cream and my Strawberry Cheesecake Ice Cream. Both have been big hits.
Homemade Blueberry Ice Cream
Ice Cream Base
1 cup Milk
3/4 cup Sugar
2 cups Heavy Cream
1/2 tsp Crumble Spice (my blend of 4 parts Cinnamon to 1 part Gloves)
1 cup Fresh Blueberries
1/4 cup Sugar
1 tbsp Water
Begin by preparing the blueberry compote. In a saucepan over medium heat add the blueberries, sugar, and water. Heat to boiling and cook until the blueberries break down and a nice sauce forms. Place the sauce into a dish, cover and refrigerate.
Next prepare the ice cream base. In a saucepan over low to medium heat, slowly heat up the milk and the sugar stirring constantly. You want to increase the temperature just enough to dissolve the sugar. Once the sugar is dissolved remove from the heat and allow to cool slightly. Then gently whisk in the heavy cream, salt, and crumble spice. Cover with cling film and place in the refrigerator to completely cool, about 4 hours.
Now it’s time to make the ice cream. Using an ice cream maker (and ensuring that your core is nice and frozen), pour the ice cream base in and churn per the manufacturers instructions. This is usually 20-30 minutes. When the base is ready, gently swirl in the blueberry compote. Then divide up into ice cream containers of your choice (or just use a food safe bowl).
Place in the freezer for at least 8 hours and then enjoy!