Creamy Blueberry Ice Cream

5 from 1 vote

Made with a rich, velvety base and juicy blueberries, every bite is a refreshing blend of fruity sweetness and creamy goodness. Cool, colorful, and irresistibly delicious!

Prep Time3 30

Cook Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 412kcal

Author: Lizzy Cascalheira

Equipment

1 1 Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Make

Ingredients

Milk Mixture

2 cups heavy cream
1 cup whole milk

Egg Mixture

4 egg yolks room temperature
½ cup sugar
1 vanilla extract
Dash of salt

Blueberry Mixture

1 cup fresh blueberries chopped bite
1 teaspoon lemon juice
4 tablespoons blueberry jam

Instructions

Prepare creamy ice cream base

Add the cream and the milk to a medium saucepan and set to medium heat; do not boil.
Separate the egg yolks and add the yolks to the bowl, then add the sugar, salt, vanilla, and mix.
Add ½ cup of the warm milk and slowly temper in the egg mix so as not to cook the yolks.

Chilling & Churning

Pour the egg mix into the warm milk and mix quickly so as not to cook the egg mix. Mix slowly until the mix thickens and coats the back of a spoon.
Once the mix has thickened, pour into an airtight container and place in the freezer for about an hour until cold.
Pour the custard base mixture into the ice cream maker and close the lid. Churn blueberry ice cream until it reaches a soft-serve consistency or the desired serving consistency that you like. Mine was about 35 minutes.
Mix blueberry jam and lemon and puree in mixer.
When the mix thickens, add the jam so it can swirl into the ice cream and blend. I made my own jam so I could have that fresh blueberry flavor.

Toppings, Freezing & Serving

At this time, the ice cream is done and can be put into an airtight container, or add fruit and candy at this time.
Smooth the top with a spatula with one layer, then add the toppings that you like or fruit between each layer of ice cream. I added white chocolate and chopped pistachios.
Repeat the step until all the ice cream is done.
This is soft ice cream at this time, so freeze for at least 2 to 4 hours, depending on the container and freezer. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!

Notes

For a creamy texture, you can add extra egg yolks to the base to make custard-style ice cream, though it will require a bit more cooking and cooling.
Add syrup or jam for a different flavor to the ice cream base, but I always start with vanilla ice cream.
You can also experiment by adding mix-ins like chocolate chips, crushed cookies, or fruit during the last few minutes of churning if you want to customize your ice cream.

Nutrition