If any of you really know me, you’ll know that I LOVE ice cream. LOVE. I eat ice cream as a meal very regularly, and without shame. I’ve always wanted to make my own flavours at home, with organic, home-grown, local ingredients. This is my first attempt – a very decadent, deep chocolate and blueberry ice cream. This recipe only makes one pint – a perfect single serving for me. Be sure to use good quality ingredients, especially the blueberry preserves, use homemade if you have them.
Unbelievably Good Chocolate Blueberry Ice Cream
5 oz. Semisweet Chocolate, finely chopped
1 C Whole Milk
1/2 C Heavy Cream
3 Lg Egg Yolks
3 Tbsp Sugar
5 Tbsp Premium Quality Blueberry Preserves
Put the chocolate in a 1-quart glass measuring cup or a heatproof bowl.
Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.
Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid to temper the yolks so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F. Immediately remove the pan from the heat and pour the custard over the chopped chocolate.
Let the mixture sit for 1 minute, then, using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer’s instructions. When the ice cream is thickened and just about ready, spoon in the preserves and churn to combine. Pack the ice cream into a container and freeze at least 2 hours, until it’s firm enough to scoop.