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Supreme Blueberry Ice Cream

Posted by Tamara in Dessert, Recipes on October 6, 2009 | no responses

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What You Need:

  • 3 C of fresh blueberries
  • 2 C of sugar, divided
  • 2 t orange peel, shredded fine and divided
  • 1/3 C orange juice
  • 4 C of whipping cream, divided
  • 2 T flour
  • 4 C of milk
  • 4 egg yolks, beaten lightly
  • 2 T of vanilla
  • 1 t ground cinnamon
  • 2 C pecans, toasted and chopped

How to Make It:

  1. Place the blueberries into a saucepan positioned over medium heat.
  2. Stir in 1/2 C sugar, 1 t of orange peel, the orange juice and salt until well blended
  3. Bring the mixture to boil and using a fork stir and mash the blueberries well.
  4. Reduce the heat to low and simmer the mixture 5 minutes, stirring frequently.
  5. Remove and allow the mixture to cool slightly.
  6. Reserve 1 C of the mixture and set aside.
  7. Place the remaining blueberry mixture into the blender.
  8. Cover and blend until the mixture is smooth.
  9. Press the mixture through a fine sieve placed over a mixing bowl, discarding any solid pieces.
  10. Add 1 C of the whipping cream to the blueberry mixture and stir to combine.
  11. Cover and chill for 4 hours up to 24 hours.
  12. Place the remaining sugar and the flour into a saucepan.
  13. Gradually add the milk, stirring as you add, until well blended.
  14. Place the pan over medium heat and cook, stirring continuously for 5 minutes or until thick and bubbly.
  15. When the mixture becomes thick and bubbly, cook and stir the mixture for 1 more minute.
  16. Remove 1 C of the mixture and stir it into the egg yolks.
  17. Fold the yolk mixture into the mixture in the saucepan.
  18. Stirring continuously, cook the mixture just until it begins to boil.
  19. Remove the pan from the heat and stir in the vanilla and cinnamon.
  20. Cool slight, cover with plastic wrap and chill for 4 to 24 hours.
  21. Chill a large bowl in the refrigerator.
  22. When the bowl is chilled add the remaining whipping cream and beat with an electric mixer on medium speed until soft peaks form.
  23. Fold the whipping cream into the second chilled mixture until completely combined.
  24. Transfer the mixture to the freezer canister on the ice cream maker.
  25. Freeze according to the manufacturer’s directions.
  26. Fold the blueberry mixture into the ice cream.
  27. Add the remaining orange peel and nuts stirring well to combine.
  28. Ripen the ice cream for 4 hours.

Makes 16 servings

Homemade ice cream should be allowed to ripen or harden to improve the texture of the ice cream which keeps it from melting to fast. To ripen remove the lid and dasher from the ice cream maker. Cover the top of the freezer canister with foil. Plug the hole in the lid and replace the lid. Pack the out bucket with enough ice and rock salt to cover the canister, using 4 C of ice to 1 C of salt. Let the mixture stand for 4 hours.

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