at the recommendation of shawn's friend jason, my latest batch of ice cream was going to be blueberry vanilla. we debated whole blueberries vs. a swirl and the swirl won. its subtle, tasty and here it is...
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 whole vanilla bean
- 1 cup blueberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- Warm the milk, cream, and salt in a medium saucepan just until it begins to bubble around the edges. Set aside.
- In a separate bowl, whisk together the egg yolks with the sugar. Slowly pour the warm
milk into the egg yolks, whisking constantly, then scrape the warmed
egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a wooden or heatproof
rubber spatula, scraping the bottom as you stir, until the mixture
thickens and coats the spatula, about 5-7 minutes.
- Stir in the meat of the vanilla bean and the vanilla extract.
- Place into the ice bath and then
stir until cool. Chill mixture thoroughly in the
- Make the blueberry reduction by stirring/mashing the berries together with the sugar and balsamic over medium heat about 9 minutes. Remove from heat and cool.
- Once everything chilled, freeze in your ice cream maker according to the manufacturer's instructions.
- Once the ice cream has been formed in the ice cream maker, it will
be fairly soft. Fold in the blueberry reduction at the very end and serve.
Makes 1 1/2 yummy quarts.