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

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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