Blueberry Ice Cream

I bought a whole bunch of blueberries and I so happened to have some heavy cream and half and half in the refrigerator - what to do? what to do? Ice Cream - of course!

Blueberry Ice Cream

2 c fresh blueberries
1/4 c sugar
2 T water
pinch of cinnamon
2 c heavy cream
1 c half and half (or milk)
1/2 c sugar
3 egg yolks
2 t vanilla

In a saucepan heat blueberries, water, sugar, and cinnamon until blueberries are softened. (I mashed them up a bit with a potato masher) Set aside.

Meanwhile heat cream, half and half, and sugar until bubbles just start to form around the edges. Remove from heat. Temper the egg yolks by whisking a small amount of the hot cream into the egg yolks. Add the egg yolks back to the cream mixture and heat to 160. Stir in vanilla and blueberries. Taste and add additional sugar or vanilla as needed (Remember you want it more flavorful than you think it should be).

Patience - waiting 24 hours

Cool saucepan in and ice bath and refrigerate for 24 hours. Mix with an immersion blender or in mixer for a few minutes. Churn in ice cream maker according to manufacturer's instructions.

I tried making a chocolate sauce that was supposed to harden like magic shell. It used chocolate and coconut oil - BLEH! Well it was not so magic. It did not turn out well. First of all once you added the recommended vanilla - the chocolate seized. I managed to unseize it by adding 1T of warm water (counter-intuitive I know but thank you Joe Pastry). Still it wasn't the right consistency and the coconut flavor was too strong. Even so it really wasn't needed for the ice cream (not that I let good chocolate go to waste).

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