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This ice cream tastes of blueberries & lemon curd against a subtle backdrop of fresh mint. It's appropriately sweet, tart, interesting, and addictive.
15 min
35 min
3 hr
Separate mint leaves from stems.
Slowly heat a pot with the 2 cups of heavy cream and 1 cup of whole milk to just under boiling. Turn off heat, add mint leaves, and steep for 30 mins.
Meanwhile, rinse blueberries in water and remove any lingering stems. Drain water and put into a second pot. Turn on heat to medium low.
Zest the 1.5 lemons. Reserve zest for later. Add the 3/4 cup of sugar to blueberries and squeeze 1/2 lemon into the pot (pulp is okay but no seeds).
Keep cooking over medium low heat, stirring occasionally and mashing blueberries. The sugar will melt, and the blueberries will release their liquid.
Once the sugar has melted and the blueberries are soft (and mostly mashed), purée the mixture using an immersion blender or other blending device.
Remove mint from milk once the 30 minute steep is done. Separate 6 egg yolks from egg whites (use egg whites for something else). Whisk egg yolks.
Heat milk back to just under boiling. Turn off heat. Add yolks, stirring constantly. Fold in blueberries and zest.
Cool down the pot over an ice water bath for 5 minutes while you prepare your ice cream maker.
Pour into ice cream maker and prepare according to ice cream maker's directions (my Cuisinart model recommends churning for 30-35 mins).
Once churning is finished, pour into a container and place it into your freezer immediately so the ice cream hardens. Wait at least 2 hours.
Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.
This ice cream tastes of blueberries & lemon curd against a subtle backdrop of fresh mint. It's appropriately sweet, tart, interesting, and addictive.
15 min
35 min
3 hr
Separate mint leaves from stems.
Slowly heat a pot with the 2 cups of heavy cream and 1 cup of whole milk to just under boiling. Turn off heat, add mint leaves, and steep for 30 mins.
Meanwhile, rinse blueberries in water and remove any lingering stems. Drain water and put into a second pot. Turn on heat to medium low.
Zest the 1.5 lemons. Reserve zest for later. Add the 3/4 cup of sugar to blueberries and squeeze 1/2 lemon into the pot (pulp is okay but no seeds).
Keep cooking over medium low heat, stirring occasionally and mashing blueberries. The sugar will melt, and the blueberries will release their liquid.
Once the sugar has melted and the blueberries are soft (and mostly mashed), purée the mixture using an immersion blender or other blending device.
Remove mint from milk once the 30 minute steep is done. Separate 6 egg yolks from egg whites (use egg whites for something else). Whisk egg yolks.
Heat milk back to just under boiling. Turn off heat. Add yolks, stirring constantly. Fold in blueberries and zest.
Cool down the pot over an ice water bath for 5 minutes while you prepare your ice cream maker.
Pour into ice cream maker and prepare according to ice cream maker's directions (my Cuisinart model recommends churning for 30-35 mins).
Once churning is finished, pour into a container and place it into your freezer immediately so the ice cream hardens. Wait at least 2 hours.
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