What could be better than an ice cream cone?
A purple ice cream cone!
This is where it all began. Deep in the woods, picking blueberries with my husband. I used a quart of blueberries for this recipe.
I went over to my favorite source for recipes… The Pioneer Woman, where I found her recipe for Blackberry Ice Cream. The only change I made was I used a quart of blueberries instead of blackberries.
It all started with these delicious blueberries. Giving them a good wash and picking through them to remove any stems gets them ready for a little time on the stove.
A simple combination of berries, sugar and lemon is heated over low heat for 20 minutes or so. This releases all of the juice from the berries, creating a beautiful purple syrup.
When the berries are good and mushy, pour all of the berries and juice into a strainer.
Use the back of a spoon to push through any and all of that liquid gold. You don’t want to miss any of this tastiness!
Meanwhile, in another pan, warm half & half and sugar over low heat. Don’t let this mixture come to a boil, you just want it warm enough to melt the sugar.
In another bowl whisk together 5 egg yolks.
When the half & half, sugar mixture is heated through, temper the egg yolks. To temper, just pour in a spoonful of the warm half & half mixture into the egg yolks, whisking the entire time. Add in 3 or 4 spoonfuls, getting the yolks used to the heat, otherwise the eggs will scramble. And that’s just icky.
Once the yolks are tempered, continually whisk as you pour the egg mixture into the half & half, sugar mixture.
Congratulations, you have just made custard at this point!
Keep the custard over low heat for about 20 minutes to thicken.
Once the custard has thickened, pour it into a separate bowl with the cream. And here in lies the beauty of this recipe…eggs, cream, half & half…how could this be bad??? Stir to thoroughly combine.
Then add the blueberry juice and something interesting is yet to come.
The beautiful purple syrup begins to swirl through the custard.
Finally, a beautiful shade of purple. I wanted to eat this as quickly as possible!
So I quick-chilled the custard in a bowl of ice while I continuously stirred the custard for about 10 minutes. If you are more patient, you can chill the custard in the fridge for a couple of hours. But I wanted this ice cream ASAP!
Once the custard is chilled through, it went straight into my ice cream maker. I let it mix for about 25 minutes.
Once the texture looked a bit like soft-serve ice cream, I stopped the machine.
Pour the ice cream into a storage container, and after just 2-3 hours in the freezer, you can make an ice cream cone!
Which we did. And will do again in just a few minutes! This ice cream is so smooth and silky, the blueberry flavor is really prominent but not overwhelming. We love it and my husband asked me to send a personal thank you to the pioneer woman because he thinks this may be the best dessert I’ve ever made.
To see this recipe visit the following link: http://thepioneerwoman.com/cooking/2009/07/blackberry-ice-cream-part-1/
Let me know what flavor ice cream you make!