Receta Blueberry Ripple Ice Cream Recipe
I absolutely love blueberries, and treated myself to a very large punnet a few weeks ago. I was making a cobbler and used strawberries and blueberries for it and then had an abundance left over. I decided to adapt one of the Simple Summer Cookathon recipes to suit my fridge and make a blueberry ripple ice cream instead of the strawberry ripple ice cream. This stunning ice cream was the perfect accompaniment to the chocolate pudding but more about that later.
Each year Yuppiechef host a cookathon and I have taken part in every single one of them. This year our meal started with a melon and avocado salad with a spicy seed brittle and a roasted tomato dressing. The dressing is so good and I am so glad we did not use all of it as it is going to be my summer favourite. I made a sugar spicy brittle as well as a sugar free version using fructose and I have some left over for snacking on when I get home. I am going to make some more to blog about as it is really easy and extremely tasty. I was skeptical about melon and tomato together but the flavours worked so well and the entire platter was devoured. Luckily my two avocados were perfect!
melon and avocado salad with a spicy seed brittle and a roasted tomato dressing
We had invited Alex and Louise to join us and while the boys chatted away I finished off the classic wild mushroom risotto and caught up with Lou. I had started the prep for the risotto in the afternoon, substituting dried porcini mushrooms for fresh shitake mushrooms. I also used concentrated mushroom stock for the risotto. I doubled the quantity of mushrooms as I was not serving a protein with the dish, and we could not finish it. Everyone commented on how great it was which made me feel great!
This was followed by the chocolate pudding with blueberry ripple ice cream – a perfect end to a perfect meal!
Blueberry Ripple Ice Cream Recipe
Recipe adapted from Jules Mercer
Ingredients:
- for the blueberry ripple
- 265g blueberries
- 115g sugar - I used fructose
- 5mls vanilla extract
- for the ice cream
- 250mls milk
- 250mls cream
- 10mls vanilla extract
- 5 egg yolks
- 90g vanilla sugar - I used fructose
Method:
for the blueberry ripple
Purée the blueberries, sugar and vanilla in a food processor
Pass through a chinois
Place into the fridge until needed
for the ice cream
Place the milk, cream and vanilla extract into a sauce pan and bring to the boil
Whisk together the egg yolks and sugar until at a ribbon stage
Pour half of the milk onto the eggs and whisk to combine
Add the egg mixture back into the sauce pan
Reduce the heat and stir with a wooden spoon until a custard forms or you reach 75° Celsius using a candy thermometer
Pour the custard into a container and refrigerate over night
Churn the custard in an ice cream machine until it has thickened
Take the blueberry mixture out of the fridge and give it a good mix
Pour the ice cream into a container and swirl through the blueberry mix
Place in the freezer for at least 4 hours
2.2
http://tandysinclair.com/blueberry-ripple-ice-cream-recipe/
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.