Ingredients
Directions 11 steps | 35 Minutes
Set up and pre-chill the ice cream maker. Prepare an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the 2-quart bowl. Set aside. Measure and prep all ingredients.
![Blueberry Ice Cream Recipe:
Set up and pre-chill the ice cream maker.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645652914/recipes/DSC08117_6216abb1e55ab.jpg)
Make the custard base. In a medium bowl, whisk together the egg yolks and sugar. Set aside.
![Blueberry Ice Cream Recipe:
Make the custard base.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645652944/recipes/DSC08123_6216abcf9ef16.jpg)
In a saucepan over low heat, heat the milk and heavy cream together until steaming. Be careful not to bring it to a boil. Gradually pour half of the heavy cream mixture into the yolks, whisking constantly as you pour. (See notes 1.)
![Blueberry Ice Cream Recipe: In a saucepan over low heat, heat the milk and heavy cream together until steaming.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645652976/recipes/DSC08127_6216abef9b490.jpg)
Scrape the warmed yolk mixture back into the saucepan with the heavy cream mixture.
![Blueberry Ice Cream Recipe:
Scrape the warmed yolk mixture back into the saucepan with the heavy cream mixture.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653028/recipes/DSC08135_6216ac23c0843.jpg)
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula or an instant-read thermometer reads 170°F to 175°F. Do not allow the custard to boil.
![Blueberry Ice Cream Recipe:
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula or an instant-read thermometer reads 170°F to 175°F.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653048/recipes/DSC08140_6216ac36d77e5.jpg)
Strain the custard through a fine-mesh strainer into the prepared 2-quart bowl and stir until cool.
![Blueberry Ice Cream Recipe:
Strain the custard through a fine-mesh strainer into the prepared 2-quart bowl and stir until cool.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653076/recipes/DSC08142_6216ac53ab0c3.jpg)
Make the blueberry puree. Using a high-speed blender, puree the blueberries with lemon juice. (See notes 2.)
![Blueberry Ice Cream Recipe:
Make the blueberry puree.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653144/recipes/DSC08147_6216ac974b756.jpg)
Strain the blueberry puree through a fine-mesh strainer into the custard base. Stir until combined.
![Blueberry Ice Cream Recipe:
Strain the blueberry puree through a fine-mesh strainer into the custard base.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653216/recipes/DSC08150_6216acdfacf8c.jpg)
Stir in the vanilla extract. Cover the ice cream base with plastic wrap. Refrigerate the ice cream base to chill thoroughly, preferably overnight.
![Blueberry Ice Cream Recipe:
Stir in the vanilla extract.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653242/recipes/DSC08158_6216acf9206a4.jpg)
When ready, churn in your ice cream maker according to the manufacturer’s instructions.
![Blueberry Ice Cream Recipe: When ready, churn in your ice cream maker according to the manufacturer’s instructions.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653301/recipes/DSC08170_6216ad346da9b.jpg)
Enjoy right away or transfer to a freezer-safe container to chill until firm.
![Blueberry Ice Cream Recipe: Enjoy right away or transfer to a freezer-safe container to chill until firm.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1645653368/recipes/DSC08179_6216ad775058d.jpg)
Notes:
- This technique is called “temper.” It prevents the eggs from scrambling when cooking your custard base.
- The key to making a smooth ice cream base is to have a high-speed blender, such as Vitamix, which will allow you to create a very fine puree of the blueberries.
FOOD FOR THOUGHT?
Leave a review or join the conversation.