Homemade Blueberry Ice Cream

Homemade Blueberry Ice Cream

Ingredients:

For the Blueberry Sauce:

• 2 cups (300g) fresh or frozen blueberries
• ½ cup (100g) granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

Step 1: Make the Blueberry Sauce

1. In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices (about 5–7 minutes).
2. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of water and stir it into the blueberry mixture. Cook for another 1-2 minutes until the sauce thickens.
3. Remove from heat and stir in the vanilla extract.
4. Let the blueberry sauce cool to room temperature, then blend it with an immersion blender or regular blender for a smoother texture (optional). You can also strain it through a fine sieve to remove seeds if desired. Set aside.

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Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Slowly pour about ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
4. Gradually pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat and strain the custard through a fine sieve to remove any egg bits.
6. Stir in the vanilla extract and a pinch of salt, then let the mixture cool to room temperature.

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Step 3: Chill the Custard

1. Once the custard has cooled, cover and refrigerate it for at least 4 hours or overnight to chill completely.

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Step 4: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. During the last few minutes of churning, gently swirl in the blueberry sauce to create a beautiful marbled effect.

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Step 5: Freeze and Serve

1. Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
2. Freeze for 4–6 hours or until firm.
3. Scoop and serve, optionally garnished with fresh blueberries or a drizzle of extra blueberry sauce.

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Why This Recipe Stands Out:

• Fresh and Fruity: The blueberry sauce adds both flavor and color, making the ice cream vibrant and delicious.
• Creamy Texture: The custard-based ice cream is silky smooth and perfectly balances the tangy berries.
• Customizable: You can mix in extra fruits like blackberries or a bit of lemon zest for added depth of flavor.

Enjoy this refreshing, fruity blueberry ice cream that’s bursting with flavor! 🍦🫐✨