Dreamy, Creamy Blueberry Swirl! 🙂
Who doesn’t love ice cream? Seriously, do you know anyone who doesn’t. I am actually known for my ice cream. My signature dessert, the one I make at home and serve to my favorite guests is vanilla bean ice cream with a decadent chocolate sauce. It’s a sure thing. I know that everyone will go bonkers over it and they want it time after time. In the summer, my Kitchenaid mixer ice cream attachment gets a real work out. This Vanilla Blueberry Swirl Ice Cream is positively swoon-worthy!
The other day I went to start a batch for a little dinner get together and realized I was completely out of vanilla beans. On to plan B, but definitely not a second place contender, I made this decadent and delicious vanilla ice cream with a blueberry swirl. This is my new favorite flavor ice cream.
Whipping Up Magic Vanilla Blueberry Swirl Ice Cream
One of the drawbacks of making homemade ice cream is that you actually need to plan for it. I started keeping the ice cream attachment bowl in the freezer all the time. But, I’ve figured out a way to speed up the process. I can now make ice cream in about 4 hours. I used to make the custard and let it sit overnight in the refrigerator. Now, I mix up the custard and put it right into the freezer for 3-4 hours before churning. Here’s how I made it!
This is a basic plain ice cream base. You can add anything you like, so long as you follow certain “rules” for freezing ice cream. One of the most important rules is to realize that alcohol changes the entire freezing process of the cream. If you keep your favorite booze in the freezer, you can see why it limits the boundaries for using too much alcohol. Just keep it to a minimum. Other than that, you can pretty much make this delicious base into any flavor you like. The other reason this is my favorite ice cream base is that it comes out perfectly every time and that it uses far less sugar and eggs than most other recipes. Just don’t rush it. If you’re base isn’t super cold before you churn, it won’t work.
The Recipe
In a medium size non-reactive bowl, such as stainless steel or ceramic, whisk 3 eggs. In a medium size heavy bottom pot, add 1 cup whole milk and 3 cups heavy cream with 1 cup granulated sugar. Heat on medium low until the sugar has melted and the mixture is simmering, but not boiling. Temper the egg mixture by adding a very slow stream of the warm milk into the eggs while whisking as you add. I add about 2 full cups slowly while whisking, then I add all the mixture back into the pot and continue to heat on medium to low. Cook the mixture until you can see it thickening and it coats the back of the spoon. You can test it by running a finger down the back of the spoon. It should leave a defined line that does not disappear. Add 2 teaspoons vanilla, a pinch of salt and stir.
Pour the mixture back into the same bowl you used to whisk the eggs and temper the custard. I fill a large bowl with ice and some water and set the bowl with the custard on top of the ice water to cool. Put a piece of plastic wrap right on top of the custard to prevent any “skin” from forming on top. Let the mixture cool for about an hour this way. Then, cover the top of the bowl with plastic wrap and put it into the freezer. If you’re not going to finish the process until the next day, you can just leave it in the refrigerator over night. Otherwise, leave it in the freezer for about 3 hours and it will be cold enough to continue making the ice cream.
Beautiful Blueberry Swirl
In a small sauce pan, add 1 cup fresh blueberries and 1 tablespoon granulated sugar. Heat on medium until the blueberries are bubbling and the berries start to pop. Continue to cook at least 5 minutes. You can break them up while they are cooking with a fork or a wooden spoon. Put cooked berries into a small bowl, cover with plastic and chill. It will thicken as it cools.
Process your ice cream in the ice cream maker according to the instructions of the machine you are using. When it’s done it’s usually the consistency of soft-serve-style ice cream. Into a freezer safe bowl, add about 1/3 of the ice cream. Add 1/3 of the berries by spoonful. Do not mix it or spread it or the ice cream will turn purple and you won’t get the effect of the swirls. Continue to layer until it’s all in. Then, using a long skewer or other end of a spoon or butter knife, make the swirls. The easiest way is to make a simple figure 8 from top to bottom of the bowl. Cover and freeze until you’re ready to serve.
Ice Cream - Vanilla Blueberry Swirl Ice Cream
Ingredients
- 1 cup whole milk
- 3 cups heavy cream
- 2 teaspoons vanilla
- 1 small pinch salt
- 1 cup plus 1 tablespoon granualted sugar
- 3 eggs
- 1 cup fresh blueberries
Instructions
- In a medium size non-reactive bowl, such as stainless steel or ceramic, whisk 3 eggs.
- In a medium size heavy bottom pot, add 1 cup whole milk and 3 cups heavy cream with 1 cup granulated sugar.
- Heat on medium low until the sugar has melted and the mixture is simmering, but not boiling. Very slowly, temper the egg mixture. Add a stream of the warm milk into the eggs while whisking constantly.
- I add about 2 full cups slowly while whisking, then add all the mixture back into the pot and continue to heat on medium to low.
- Cook the mixture until you can see it thickening and it coats the back of the spoon.
- You can test it by running a finger down the back of the spoon.
- It should leave a defined line that does not disappear.
- Add 2 teaspoons vanilla and stir.
- Pour the mixture back into the same bowl you used to whisk the eggs and temper the custard. Fill a large bowl with ice and some water and set the bowl with the custard on top of the ice water to cool.
- Put a piece of plastic wrap on top of the custard to prevent any "skin" from forming on top.
- Let the mixture cool for about an hour.
- Then, cover the top of the bowl with plastic wrap and put it into the freezer.
- If you're not going to finish the process until the next day, you can leave it in the refrigerator over night. Otherwise, leave it in the freezer for about 3 hours and it will be cold enough to continue making the ice cream.
- In a small sauce pan, add 1 cup fresh blueberries and 1 tablespoon granulated sugar.
- Heat on medium until the blueberries are bubbling and the berries start to pop. Continue to cook at least 5 minutes. You can break them up while they are cooking with a fork or a wooden spoon.
- Put cooked berries into a small bowl, cover with plastic and chill. It will thicken as it cools.
- Process your ice cream in the ice cream maker according to the instructions of the machine you are using. When it's done it's usually the consistency of soft-serve-style ice cream.
- Into a freezer safe bowl, add about 1/3 of the ice cream.
- Add 1/3 of the berries by spoonfuls, randomly.
- Do not mix it or spread it or the ice cream will turn purple and you won't get the effect of the swirls.
- Continue to layer until it's all in. Then, using a long skewer or other end of a spoon or butter knife, make the swirls. The easiest way is to make a simple figure 8 from top to bottom of the bowl.
- Cover and freeze until you're ready to serve.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
