Blueberry Ice Cream

Nothing like using whats in season. Felice (my food & gym buddy (ironically) and I tasted this delicious blueberry ice cream from a local shop in Beacon, Jane’s. We love their gourmet ice creams. So I made my own using a recipe from that same ice cream cook book from earlier. I just switched out blackberries for blueberries.

1 lb. blueberries
2 T. sugar
1/2 c. water
1/4 c. sugar
3 egg yolks
2 c. light cream
2 T. confectioner’s sugar

Simmer blueberries and 2 T. sugar for 10 minutes. Press thru sieve. Let cool. Heat water and 1/4 c. sugar in saucepan till sugar dissolves. Increase heat and boil steadily till syrup reaches 225 on candy thermometer. Place eggs in heat proof bowl and whisk till frothy. Place over simmering water and whisk in hot sugar syrup. Whisk steadily till creamy. Take off heat and whisk till cool. Mix cream with blueberry puree and confectioners sugar. Fold into egg mixture. Pour into ice cream maker, churn and freeze.


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