My husband always celebrate his birthday with a bang! He is a 4th of July baby! And since I'm in this ice cream making kick, I decided to make some fresh blueberry ice cream for his party. It turned out nice and creamy and went well with the birthday chocolate cake we had for dessert at Barry's parent's outdoor picnic.
Ingredients:
2 1/2 Cup Whipping Cream
8 Eggs Yolks
1 Cup Sugar
3 tsps Vanilla
2 1/2 Cup Half & Half
2 Cups of Fresh Blueberries, mashed or pureed
Directions:
Heat whipping cream in a medium saucepan in low-medium heat. Do not boil cream. Remove from heat. In a separate large bowl, mix in yolks, sugar and vanilla. Add heated cream slowly into the egg mixture. Mix thoroughly. Then, add half and half. Mix well. Place in an airtight container and chill in the refrigerator for at least 8 hours.
In the meantime, follow the manufacturer's directions on how to use your ice cream maker. In my case, I had to freeze the ice cream bowl for about 15 hours or longer. For electric or handcranked machines, you may have to add lots of ice and salt.
On the next day, I mixed the cream in the ice cream machine in slow speed for about 25-30 minutes until cream becomes thick and slightly frozen. Mash or puree blueberries. You can also make this ahead of time. Blend in the fruit with the cream mixture half way through. Once the desired consistency has been achieved, you can serve it immediately or place it in an airtight container and freeze.
Serve as is or with a cookie, chocolate cake or your favorite summer pie!
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