Blueberry Ripple Ice Cream. Even the wild blueberry jam is homemade in this outstanding ice cream recipe.
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.
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.
Like this Blueberry Ripple Ice Cream recipe?
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If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season but is also great for summertime!
- 3 cups blueberries
- 1 cup sugar
- ½ cup sugar
- 3 egg yolks
- 2 cups scalded whole milk
- 1 cup whipping cream
- 2 tsp vanilla extract
Bring the blueberries and 1 cup sugar to a gentle boil.
Simmer uncovered for about an hour until syrupy. Cool completely in the refrigerator.
In a medium saucepan, whisk together the 1/2 cup sugar and egg yolks well, until pale and thickened.
Slowly whisk in the scalded milk.
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.
Chill the custard until very cold.
Whip the whipping cream and vanilla to soft peaks.
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.
Freeze for about an hour before serving.
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