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:
covered percent of daily need
