Blueberry Custard Ice Cream
Inspired by techniques from NYT Cooking.
Our classic French custard made with mostly milk for a lighter base, then mixed with jammy cooked blueberries before churning. Fruity, purple-streaked and not too rich.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 277 kcal |
| Protein | 4.1 g |
| Carbohydrate | 33.4 g |
| of which sugars | 31.3 g |
| of which free sugars | 23.8 g |
| Fat | 14.9 g |
| of which saturates | 8.6 g |
| Fibre | 1 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Blueberries
- 340 g blueberries, fresh or frozen
- 80 g caster sugar
Custard
- 360 ml whole milk
- 240 ml double cream
- 110 g caster sugar
- 1 tsp vanilla
- 4 large egg yolks
- 1 g fine sea salt or table salt a pinch
- 1
Cook the berries. Cook the blueberries and 80 g sugar in the small saucepan over medium-low heat for about 12 min, until the berries burst and the juice thickens. Cool and chill.
- 2
Warm the dairy. Heat the milk and cream with the 110 g sugar until steaming.
- 3
Temper. Whisk the yolks and salt, then whisk in a little hot dairy before adding the rest and pouring it back into the pan.
- 4
Cook gently. Stir slowly over the lowest heat until the custard is 77-80 °C and silky. Rushing it over high heat makes it curdle.
- 5
Chill. Strain, stir in the vanilla, cool in the iced water and refrigerate for at least 4 h.
- 6
Churn. Stir in the cold blueberries and their juice, churn and freeze for at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks.
