Blueberry Buttermilk Ice Cream

You can never have too many side dish recipes, so give Blueberry Buttermilk Ice Cream a try. For $4.36 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 40g of fat, and a total of 827 calories. This recipe serves 3. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. Several people made this recipe, and 230 would say it hit the spot. If you have blueberries, vanilla bean paste, maple syrup, and a few other ingredients on hand, you can make it. It is perfect for Summer. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by The Messy Baker. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. Similar recipes include Blueberry-buttermilk ice cream, Blueberry Brie Tart Ice Cream Best Lick! 2008 Ice Cream Cont, and Janine's Blueberry Basil Ice Cream Best Lick! 2008 Ice Cream.

Servings: 3

Preparation duration: 120 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 cups wild blueberries (fresh or frozen)

1½ cup buttermilk

4 large egg yolks

1 cup heavy cream (35%)

½ cup maple syrup

½ cup sugar

1 tablespoon vanilla bean paste (or 1 teaspoon pure vanilla extract)

Equipment:

pot

blender

whisk

ladle

sieve

bowl

frying pan

ice cream machine

Cooking instruction summary:

Cook the blueberries: In a large pot, heat the blueberries over medium heat until they are cooked and soft. You might need to add 1 to 2 tablespoons of water. If you want whole blueberries in your ice cream, set aside ¾ cup of the cooked berries. Drain them and return the strained juice to the pot with the other berries. Purée the remaining berries and their juice in a blender. Strain the purée through a sieve, pressing the berrieswith the back of a spoon or ladle to remove any stems and skin. Set the berry purée aside, discard the skins and stems.Make the custard: In a medium pot over medium heat, bring the cream and vanilla paste to a simmer. Bubbles should form around the edge of the pot but don't let the cream boil. Once it simmers remove the pan from the heat. Meanwhile, in a medium bowl, whisk the yolks with the sugar and maple syrup until pale and well combined. Slowly, pour a ladle of the cream into the yolks, whisking constantly. Whisk in a second ladle and then slowly whisk the yolks into the cream in the pot. Return the pot to the heat and cook, stirring contstantly, until the yolks are thick enough to coat the back of a spoon.Finish and chill the custard: Remove the custard from the heat and stir in the buttermilk. Stir in the blueberry purée and the reserved whole berries, if using. Cover and refrigerate until cool.Churn the ice cream: About 15 to 20 minutes before churning, pop the blueberry ice cream mixture into the freezer to thoroughly chill. Churn in an ice cream maker according to manufacturer directions.

 

Step by step:


1. Cook the blueberries: In a large pot, heat the blueberries over medium heat until they are cooked and soft. You might need to add 1 to 2 tablespoons of water. If you want whole blueberries in your ice cream, set aside ¾ cup of the cooked berries.

2. Drain them and return the strained juice to the pot with the other berries. Purée the remaining berries and their juice in a blender. Strain the purée through a sieve, pressing the berrieswith the back of a spoon or ladle to remove any stems and skin. Set the berry purée aside, discard the skins and stems.Make the custard: In a medium pot over medium heat, bring the cream and vanilla paste to a simmer. Bubbles should form around the edge of the pot but don't let the cream boil. Once it simmers remove the pan from the heat. Meanwhile, in a medium bowl, whisk the yolks with the sugar and maple syrup until pale and well combined. Slowly, pour a ladle of the cream into the yolks, whisking constantly.


Whisk in a second ladle and then slowly whisk the yolks into the cream in the pot. Return the pot to the heat and cook, stirring contstantly, until the yolks are thick enough to coat the back of a spoon.Finish and chill the custard

1. Remove the custard from the heat and stir in the buttermilk. Stir in the blueberry purée and the reserved whole berries, if using. Cover and refrigerate until cool.Churn the ice cream: About 15 to 20 minutes before churning, pop the blueberry ice cream mixture into the freezer to thoroughly chill. Churn in an ice cream maker according to manufacturer directions.


Nutrition Information:

Quickview
827k Calories
10g Protein
39g Total Fat
109g Carbs
12% Health Score
Limit These
Calories
827k
41%

Fat
39g
62%

  Saturated Fat
22g
142%

Carbohydrates
109g
37%

  Sugar
94g
105%

Cholesterol
367mg
123%

Sodium
174mg
8%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
96%

Vitamin B2
1mg
70%

Vitamin K
41µg
39%

Vitamin A
1797IU
36%

Calcium
289mg
29%

Phosphorus
263mg
26%

Selenium
17µg
26%

Vitamin C
19mg
24%

Vitamin D
3µg
22%

Vitamin B12
1µg
19%

Fiber
4g
19%

Vitamin E
2mg
18%

Vitamin B5
1mg
16%

Potassium
519mg
15%

Vitamin B1
0.22mg
15%

Folate
54µg
14%

Zinc
1mg
12%

Vitamin B6
0.25mg
12%

Magnesium
41mg
10%

Copper
0.17mg
8%

Iron
1mg
7%

Vitamin B3
1mg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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