Blueberry Ripple Ice Cream

Blueberry Ripple Ice Cream. Even the wild blueberry jam is homemade in this outstanding ice cream recipe.

On a slice of Vanilla Pound Cake.

Fresh picked Newfoundland blueberries made the jam that gets rippled through this outstanding homemade blueberry ripple ice cream. Just the thing to serve with our recipe for Bumbleberry Crumble.

Here’s an updated photo of this ice cream shown served with our fantastic Bumbleberry Crumble.

Blueberry Ripple Ice Cream on Bumbleberry Crumble

Cake and ice cream shouldn’t be reserved for kids birthday parties, especially when its dense, moist Vanilla Pound Cake and homemade blueberry ripple ice cream.

I hesitated about adding an ice cream recipe but since you can purchase an ice cream maker for about 50 bucks these days, I thought some of you might be encouraged to buy one. Hey, maybe Santa will bring you one.

The first blueberries of the season, picked this weekend by my 83 year old dad.

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Yield: 2 1/2 pints (about 10 servings)

Blueberry Ripple Ice Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Blueberry Ripple Ice Cream - Fresh picked Newfoundland blueberries made the jam that gets rippled through this outstanding homemade ice cream. Just the thing to serve with our recipe for Bumbleberry Crumble or on buttery vanilla pound cake.

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Ingredients

• 3 cups blueberries
• 1 cup sugar
• ½ cup sugar
• 3 egg yolks
• 2 cups milk
• 1 cup whipping cream
• 2 tsp vanilla extract

Instructions

1. Bring the blueberries and 1 cup sugar to a gentle boil.
2. Simmer uncovered for about an hour until syrupy. Cool completely in the refrigerator.
3. In a medium saucepan, whisk together the 1/2 cup sugar and egg yolks well, until pale and thickened.
4. Slowly whisk in the scalded milk.
5. Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.
6. Chill the custard until very cold.
7. Whip the whipping cream and vanilla to soft peaks.
8. Fold the whipped cream into the custard and process in an ice cream maker for about 25 minutes. Turn Ice cream into a large bowl and drop spoonfuls of the blueberry syrup over the top and fold in, mixing only a few times to create ripples of the blueberry jam in the ice cream.
9. Freeze for about an hour before serving.

Nutrition Information

Yield

10

Serving Size

1/2 cup
Amount Per Serving Calories 266Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 86mgSodium 35mgCarbohydrates 40gFiber 1gSugar 35gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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