Blueberry Ice Cream
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups milk
- ¾cup of sugar
- A 1-inch piece vanilla bean
- 3egg yolks
- 1pint blueberries
- ½cup sugar
Nutritional analysis per serving (10 servings)
158 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 2 grams protein; 24 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small noncorrosive heavy saucepan, warm the milk with the sugar and the vanilla bean. Whisk the egg yolks slightly and add a little of the hot milk to them. Mix and add the remaining milk. Cook over low heat, stirring constantly until the custard is thick enough to coat the spoon. Do not cook too fast or the mixture will curdle. Remove from heat and cool.
- Step 2
Cook berries with the one-half cup sugar for 15 minutes. Cool.
- Step 3
Remove vanilla bean from the custard. Mix custard with blueberries and freeze according to ice cream maker's directions.
Private Notes
Comments
This is a great recipe especially when I made it with heavy cream! I also like to add lemon zest to give it a touch of lightness and citrus which blends beautifully with the blueberries!!
Poorly written directions make this recipe confusing, but the real issue is the amount of sugar. As someone who loves sweets in all forms, even I found this too sweet.
This was terrible - way too sweet (even with 1/4 c less sugar than they ask for), too thin so it got icy as it froze, and practically no blueberry flavor. The blueberries I used weren’t great but this didn’t even pass as a vanilla or sweet cream ice cream. Love NYT recipes but this was a fail for me.
I’ve made this loads of times and it’s always a winner. I do half a vanilla bean (not an inch) and 1 cup milk, 1 cup half and half. For the person who asked, I cook the berries until jammy, no whole fruit but definitely pieces. I cool the ice cream base overnight in the fridge before churning and it’s perfect every time. I also wash off the vanilla bean and when it’s dry, stick it in my vanilla sugar jar. ;)
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