Nothing screams summer like a refreshing scoop of Gelato.
Perhaps what’s most mesmerising is its deep violet colour.
This blueberry ice cream comes second in our A to Z of Homemade Ice Cream series. Our first recipe was for Apple Butter & Pecan Ice Cream, a rich, treacly and decadent recipe for those who love a subtle apple flavour and crunchy bits of nuttiness.
But why blueberry?
After weeks of deliberation and countless flavour combinations like Blondies & Cream and Banana Caramel, we decided Blueberries are hardly ever given the centre stage.
They are pretty powerful stuff and they turn everything into a beautiful deep purple that can’t be forgotten.
In terms of flavour, blueberries are not as flavourful as other berries like strawberries which means this ice cream has a very subtle blueberry flavour. Not every dessert has to feel like a punch in the face, you know?
The bee pollen topping adds an incredible creaminess and sweetness to each bite. Bee pollen is not particularly crunchy but slightly chewy. And presents subtle floral notes which works well overall.
If you don’t have some at home, consider replacing it with ground almonds. But if you are a honey lover, you should give it a try – it’s the perfect addition to smoothies, breakfast bowls and even toast!
🕑 2 days
- makes 850 ml
for the custard base
- 480g heavy cream (double cream)
- 240g whole milk
- ⅔ cup white sugar
- ⅛ tsp fine sea salt
- 3 large egg yolks
for the blueberry compote
- 500g fresh blueberries
- 1 tbsp sugar
- juice of 1/2 lemon
– Place the bowl of your ice cream machine in the freezer.
– For the custard base: begin by getting all your ingredients weighed and ready to be used since making the custard is quite time sensitive, which means there’s not going to be enough time to be looking around for the next piece of equipment.
– Combine the double cream, milk, sugar and salt in a deep saucepan and place on the hob over a medium heat. Let it simmer until the sugar has melted – you can test this by placing two clean fingers in the mixture and rubbing the liquid between your fingers, if there are any grains of sugar – it needs a bit more time.
– Add the egg yolks to a bowl and whisk them lightly to break them apart. Take 1/3 of the warm cream mixture and add it to the yolks whisking constantly. This will help the eggs come to the same temperature as the cream so they don’t scramble when we add them to the rest of the mixture. Once done, add everything back to the saucepan.
– Cook the mixture on a low heat until you can run your finger on the back of a spoon and the trace of your finger is seen clearly. Strain the mixture through a sieve into a clean bowl and let it cool at room temperature. Once it’s cool, chill in the fridge for at least 4 hours, preferably overnight.
– For the blueberry compote: Wash the blueberries and place them on a deep saucepan, together with the sugar and the lemon juice. Cook on a medium heat for 25-30 minutes or until it resembles jam. You may run this through the processor to achieve a smoother sauce. Place in a jar and store in the fridge until ready to use.
– When you are ready to churn the ice cream, set the ice cream machine up, ready to be used. Have a container at hand which you will use to store the ice cream in the freezer. Add the custard base to the bowl of the ice cream machine and begin churning.
Churn for 15 minutes and then begin adding the blueberry compote. Let the machine run for 30-35 minutes. Then place the ice cream in the storing container and freeze until solid.
Serve it up!
– When you are ready to serve, make sure your ice cream scoop has been sitting in hot water for at least 5 minutes. This will help form perfectly shaped scoops! Our favourite? The Zeroll 1020, which has a heat conductive fluid inside and although it’s not dishwasher safe it’s a must for any ice cream aficionados.
– Serve the scoops and top with bee pollen.