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With blueberry season in full thrust (and quickly disappearing!), I’ve picked 14 quarts and shoved about 12 of them in my freezer to hoard them through the wintertime. I haven’t blogged lately because I’ve been preoccupied with another project (and no, family and friends, it’s NOT a baby!). More on that later.
This was my 4th of July contribution. Based on the custard-based ice cream techniques from David Lebovitz, I was inspired to make some blueberry ice cream with some leftover buttermilk. Once you make a few ice creams, it’s little more than milk, cream, and egg yolks – easy! Anyone else like me where you just can’t seem to use up the rest of the buttermilk after making those pancakes?
This recipe made many a family member happy – so happy that the entire 2 quarts was gone before I could take a picture! Hubby’s aunt said it tasted just like blueberry
cheesecake, which I thought was way more fun than “blueberry buttermilk”.
Blueberry “Cheesecake” Ice Cream
The turbinado sugar adds a very subtle molasses tinge to the blueberries, plus it’s not as sweet. Use brown sugar if you don’t have any; increase sugar to 3/4 cup if you use frozen blueberries.
Makes 1.5 quarts
1 quart fresh or frozen blueberries
Zest + 1 T juice from 1 lemon
1/2 cup turbinado or brown sugar
2 cups heavy cream
5 large egg yolks
1 cup buttermilk
Heat blueberries, zest, lemon juice, and sugar in a saucepan over medium heat, stirring occasionally until sugar is dissolved and mixture is thick and mostly smooth. Scrape blueberry mixture into a heat-safe bowl.
Return saucepan to heat and add heavy cream over medium heat. Meanwhile, beat the
egg yolks in a medium bowl until thick and yellow, about 30 seconds. When the heavy cream comes to a simmer, whisk about 1 cup of cream gradually into the beaten egg yolks to temper.
Add the yolk mixture into the heavy cream and heat, whisking constantly, until custard is thick enough to coat the back of a spatula.
Mix the custard into the blueberry mixture; stir in the buttermilk. Try to resist drinking it all as a smoothie – you’ll want to.
Cool until room temperature and then chill for at least 4 hours or overnight. Freeze according to your ice cream maker’s instructions, then take cover when the masses come.