- 1 1/2 cups blueberries (rinsed and picked over)
- 3/4 cup granulated sugar (divided)
- Juice of 1 lemon (about 3 tablespoons)
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||51 g|
|Saturated Fat||30 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||2 g|