Blueberry, Lemon, and Mint Ice Cream

By

53 likes 31 klips

This ice cream tastes of blueberries & lemon curd against a subtle backdrop of fresh mint. It's appropriately sweet, tart, interesting, and addictive.

FblnwWtKIT Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

35 min

PT35M
Wait Time

3 hr

PT3H PT3H50M
Blueberry, Lemon, and Mint Ice Cream

Ingredients

Serves 24
24 servings Serves

Instructions

Step 1

Separate mint leaves from stems.

Separate mint leaves from stems.

Step 2

Slowly heat a pot with the 2 cups of heavy cream and 1 cup of whole milk to just under boiling. Turn off heat, add mint leaves, and steep for 30 mins.

Slowly heat a pot with the 2 cups of heavy cream and 1 cup of whole milk to just under boiling. Turn off heat, add mint leaves, and steep for 30 mins.

Step 3

Meanwhile, rinse blueberries in water and remove any lingering stems. Drain water and put into a second pot. Turn on heat to medium low.

Meanwhile, rinse blueberries in water and remove any lingering stems. Drain water and put into a second pot. Turn on heat to medium low.

Step 4

Zest the 1.5 lemons. Reserve zest for later. Add the 3/4 cup of sugar to blueberries and squeeze 1/2 lemon into the pot (pulp is okay but no seeds).

Zest the 1.5 lemons. Reserve zest for later. Add the 3/4 cup of sugar to blueberries and squeeze 1/2 lemon into the pot (pulp is okay but no seeds).

Step 5

Keep cooking over medium low heat, stirring occasionally and mashing blueberries. The sugar will melt, and the blueberries will release their liquid.

Keep cooking over medium low heat, stirring occasionally and mashing blueberries. The sugar will melt, and the blueberries will release their liquid.

Step 6

Once the sugar has melted and the blueberries are soft (and mostly mashed), purée the mixture using an immersion blender or other blending device.

Once the sugar has melted and the blueberries are soft (and mostly mashed), purée the mixture using an immersion blender or other blending device.

Step 7

Remove mint from milk once the 30 minute steep is done. Separate 6 egg yolks from egg whites (use egg whites for something else). Whisk egg yolks.

Remove mint from milk once the 30 minute steep is done. Separate 6 egg yolks from egg whites (use egg whites for something else).  Whisk egg yolks.

Step 8

Heat milk back to just under boiling. Turn off heat. Add yolks, stirring constantly. Fold in blueberries and zest.

Heat milk back to just under boiling. Turn off heat. Add yolks, stirring constantly. Fold in blueberries and zest.

Step 9

Cool down the pot over an ice water bath for 5 minutes while you prepare your ice cream maker.

Cool down the pot over an ice water bath for 5 minutes while you prepare your ice cream maker.

Step 10

Pour into ice cream maker and prepare according to ice cream maker's directions (my Cuisinart model recommends churning for 30-35 mins).

Pour into ice cream maker and prepare according to ice cream maker's directions (my Cuisinart model recommends churning for 30-35 mins).

Step 11

Once churning is finished, pour into a container and place it into your freezer immediately so the ice cream hardens. Wait at least 2 hours.

Once churning is finished, pour into a container and place it into your freezer immediately so the ice cream hardens. Wait at least 2 hours.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Blueberry, Lemon, and Mint Ice Cream

Blueberry, Lemon, and Mint Ice Cream

By jeff

This ice cream tastes of blueberries & lemon curd against a subtle backdrop of fresh mint. It's appropriately sweet, tart, interesting, and addictive.

Prep Time

15 min

Cook Time

35 min

Wait Time

3 hr

Ingredients

Serves 24

Instructions

Separate mint leaves from stems.

Step 1

Separate mint leaves from stems.

Slowly heat a pot with the 2 cups of heavy cream and 1 cup of whole milk to just under boiling. Turn off heat, add mint leaves, and steep for 30 mins.

Step 2

Slowly heat a pot with the 2 cups of heavy cream and 1 cup of whole milk to just under boiling. Turn off heat, add mint leaves, and steep for 30 mins.

Meanwhile, rinse blueberries in water and remove any lingering stems. Drain water and put into a second pot. Turn on heat to medium low.

Step 3

Meanwhile, rinse blueberries in water and remove any lingering stems. Drain water and put into a second pot. Turn on heat to medium low.

Zest the 1.5 lemons. Reserve zest for later. Add the 3/4 cup of sugar to blueberries and squeeze 1/2 lemon into the pot (pulp is okay but no seeds).

Step 4

Zest the 1.5 lemons. Reserve zest for later. Add the 3/4 cup of sugar to blueberries and squeeze 1/2 lemon into the pot (pulp is okay but no seeds).

Keep cooking over medium low heat, stirring occasionally and mashing blueberries. The sugar will melt, and the blueberries will release their liquid.

Step 5

Keep cooking over medium low heat, stirring occasionally and mashing blueberries. The sugar will melt, and the blueberries will release their liquid.

Once the sugar has melted and the blueberries are soft (and mostly mashed), purée the mixture using an immersion blender or other blending device.

Step 6

Once the sugar has melted and the blueberries are soft (and mostly mashed), purée the mixture using an immersion blender or other blending device.

Remove mint from milk once the 30 minute steep is done. Separate 6 egg yolks from egg whites (use egg whites for something else).  Whisk egg yolks.

Step 7

Remove mint from milk once the 30 minute steep is done. Separate 6 egg yolks from egg whites (use egg whites for something else). Whisk egg yolks.

Heat milk back to just under boiling. Turn off heat. Add yolks, stirring constantly. Fold in blueberries and zest.

Step 8

Heat milk back to just under boiling. Turn off heat. Add yolks, stirring constantly. Fold in blueberries and zest.

Cool down the pot over an ice water bath for 5 minutes while you prepare your ice cream maker.

Step 9

Cool down the pot over an ice water bath for 5 minutes while you prepare your ice cream maker.

Pour into ice cream maker and prepare according to ice cream maker's directions (my Cuisinart model recommends churning for 30-35 mins).

Step 10

Pour into ice cream maker and prepare according to ice cream maker's directions (my Cuisinart model recommends churning for 30-35 mins).

Once churning is finished, pour into a container and place it into your freezer immediately so the ice cream hardens. Wait at least 2 hours.

Step 11

Once churning is finished, pour into a container and place it into your freezer immediately so the ice cream hardens. Wait at least 2 hours.

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