A how-to guide on how to make rich and smooth blueberry-lemon ice cream.
Ingredients
For the ice cream:
4 cups/2 pints (600g) blueberries
Juice of 1 lemon
¼ cup (50g) + 1 cup (200g) sugar
¾ cups milk (190ml)
¾ cups (190ml) + 1½ cups (375ml) heavy cream
5 large egg yolks
Method
Prepare the ice cream:
Add blueberries to a medium saucepan with ¼ cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside. Heat ¾ cups milk, ¾ cups heavy cream, and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated. Add 1½ cups heavy cream to a separate bowl. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling in 1½ cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine. Add blackberry juice/puree to the cream/custard mixture and stir. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/01/sugar-cane-juice-blowfish-blueberry-lemon-ice-cream/