Blueberry Custard Ice Cream
By Joe
Source: NYT Cooking.
Our French vanilla custard made with mostly milk for a lighter base, then mixed with jammy cooked blueberries before churning. Fruity, purple-streaked and not too rich.
Always check the labels of the products you use.
Method
- 1
Cook the berries. Cook the blueberries and 80 g sugar in the small saucepan over medium-low heat for about 12 min, until the berries burst and the juice thickens. Cool and chill.
- 2
Warm the dairy. Heat the milk and cream with the 110 g sugar until steaming.
- 3
Temper. Whisk the yolks and salt, then whisk in a little hot dairy before adding the rest and pouring it back into the pan.
- 4
Cook gently. Stir slowly over the lowest heat until the custard is 77-80 °C and silky. Rushing it over high heat makes it curdle.
- 5
Chill. Strain, stir in the vanilla, cool in the iced water and refrigerate for at least 4 h.
- 6
Churn. Stir in the cold blueberries and their juice, churn and freeze for at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks.
EU nutrition claims
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 59 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
23.8 g per serving
47.6 % of the 50 g daily maximum · 95.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- small saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 277 kcal |
| Protein | 4.1 g |
| Carbohydrate | 33.4 g |
| of which sugars | 31.3 g |
| of which free sugars | 23.8 g |
| Fat | 14.9 g |
| of which saturates | 8.6 g |
| Fibre | 1 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
