It’s summer, so we must have blueberry ice cream! Of course, homemade tastes the best, so today I’m sharing my recipe. You can prepare them in different flavors by choosing other fruits. Try using currants, for example. I highly recommend it!
Ingredients
- Blueberries, 400 g (or about 200-250 g of fruit gel)
- Sugar, 80 g
- Milk, 150 ml
- Cream (30% or 36%), 350 ml
- Egg yolks, 3
- Vanilla sugar, 1 packet (8 g)
Preparation
Step 1
Wash the fruit and heat it with two tablespoons of sugar until it releases juice and softens a bit. Then strain it through a sieve and set aside to cool.
Step 2
Place the milk and cream in a large pot, set it on medium heat, and bring it to a boil.
Step 3
In the meantime, use a mixer to beat the egg yolks with sugar and vanilla sugar until you get a pale and fluffy mixture.
Step 4
When the milk and cream start to boil, immediately remove the pot from the heat. Add a bit of the hot liquid to the beaten yolks while mixing continuously.
Step 5
Pour the mixture back into the pot with the milk, set it on the stove, and heat on medium, stirring gently.
Step 6
Heat the mixture until it thickens slightly (do not let it boil, or it will curdle!). The mixture is ready when it is still liquid but coats the spoon without running off completely.
Step 7
Add the prepared fruit to the mixture and mix well. Place it in the freezer and chill thoroughly.
Step 8
Next, put the mixture in an ice cream maker. The ice cream should churn for about 30 minutes. After this time, transfer it to a container and freeze for several hours.
