Creamy Blueberry Ice Cream Food

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.
• In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.
• Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.
• In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks.
• Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.
• Strain the mixture into a bowl; chill thoroughly in the refrigerator or an ice bath.
• Fold in the cold blueberry mixture.
• Freeze following ice cream machine manufacturer's instructions.

CREAMY BLUEBERRY ICE CREAM

Steps:

• Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and remove from heat. Puree blueberry mixture with a blender or vita-mix, then strain through a fine mesh strainer. Set aside.
• Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set Aside
• Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. Whisk egg yolks in a small bowl. Set aside.
• When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the bowl of yolks, while continuously whisking.(tempering the eggs) Pour egg mixture into the saucepan, followed by the blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula
• Pour through the mesh strainer into the reserved heavy cream. Stir and cool over an ice bath to room temperature. Once cooled,cover and chill thoroughly,in the refrigerator (4-6 hours or overnight.)
• I have a kitchen-aid ice cream churner. It requires 15 hrs to 24 hours of freeze time. Make sure this is done ahead of time. Otherwise use your ice cream makers detailed instructions, and churn according to manufacturer's directions.
• I noticed anything after 20 mins of churning will make "soft served ice cream" I churned mine for 10-12 mins before transferring. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. I used a glass container with a snap lock lid, worked very well. ***You can add a few whole blueberries for texture if you'd like*** Enjoy!!!

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
• Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
• Strain mixture and discard seeds and skins.
• Stir in cream.
• Cover and refrigerate overnight.
• Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
• Refrigerate remaining mixture until ready to freeze.
• Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)

Steps:

• Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
• Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
• Reduce heat to low.
• Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
• Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
• Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
• Remove from heat, let cool and refrigerate until cold.
• Thaw blueberries if using frozen.
• When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
• Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
• Scrape ice cream into a freezable container and freeze for 2-24 hours.
• The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
• Cooking time is time in the ice cream maker but not freezing time.

BLUEBERRY CARDAMOM ICE CREAM FROM ICELAND

Steps:

• In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves -about 5-10 minutes.
• Chill completely in an ice bath or overnight.
• When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
• Add the blueberry mixture to an ice cream maker with the cream and milk.
• Churn according to the manufacturer's instructions.
• Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.

BLUEBERRY ICE CREAM

Steps:

• Puree the blueberries, or just crush them if you prefer the"chunks".
• Add 3 Tbs of sugar and chill in the refrigerator while you prepare the rest of the recipe.
• Beat egg yolks until light yellow.
• Add the 2 cups sugar, a little at a time, until light and fluffy.
• Add the cream.
• Add the vanilla and beat 5 minutes. (I know vanilla is expensive these days, but please don't use imitation vanilla; you WILL notice a difference in the taste.).
• Beat egg whites until stiff and gently fold into egg yolk mixture.
• Add the blueberries.
• (at this point, you may use a tiny bit of"violet" paste food coloring if using fresh blueberries. I have found that if you use frozen blueberries, this will not be necessary to achieve the"blueberry" color. You will need very little of this coloring, as it).
• Pour into cooled freezer can.
• Add enough whole milk to fill the can to the freeze fill line.
• Freeze according to manufacturer's directions for your ice cream freezer.

BLUEBERRY YOGURT ICE CREAM

Steps:

• Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
• Simmer for about 10 to 12 minutes.
• When the blueberries are tender remove the pan from the heat.
• Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
• Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
• Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
• Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.