Finally, the perfect blueberry ice cream!! My first batch didn't come out so good. It was flaky and didn't have a very creamy texture, even though it tasted creamy, which was weird. But this version definitely doesn't disappoint.
{edited to add, 7.2.15: I've been making this every summer for five years now, and this recipe still gets rave reviews!}
I went for the classic custard-style ice cream, because I've had better results with it in the past and it paid off. Since then, I recently found another method that I might like even better, so maybe I'll eventually have a second version of this recipe.
But for now, consider this a winner. I started with one from The Kitchn and modified it to come up with this recipe. I love that it has no white sugar in it, and the honey gives it a real richness, too.
We enjoyed this on Father's Day and my dad, aka Papa, who himself claims to not normally love fruity ice creams, couldn't stop raving about how it was really good. :)
So, without further adieu, here it is...
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Blueberry Honey Ice Cream
makes about 1 1/2 quarts
1 1/2 cups fresh blueberries 1/2 cup honey 2 Tb. water 1 cup, minus 1 Tb. half and half 5 egg yolks 1 cup buttermilk, chilled in the freezer for at least 20 minutes 1 tsp. vanilla extract
In a small saucepan over medium-low heat, simmer berries, half the honey, and water, breaking up berries as they cook down, about 5 minutes. Puree in a blender, then strain through a sieve into a small bowl. Set aside. In a medium sausepan over medium-low heat, simmer the half and half until very hot but not boiling.
In a small bowl, whisk egg yolks with remaining honey until pale yellow. Slowly pour in half and half, whisking as you go, so as not to cook the eggs.
Return mixture to saucepan and heat over low heat, stirring constantly across the bottom of hte pan, until thick and custardy, coating the back of a spoon (170* on a candy thermometer). Do not allow it to curdle.
Strain through a fine sieve into a bowl. Stir in chilled buttermilk, vanilla and berry mixture. Chill for at least 30 minutes.
Process in ice cream maker according to manufacturer's instructions. Ice cream will need to be frozen for at least 2 hours to achieve hard ice cream.
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I hope you enjoy the rich taste of honey, buttermilk and berries and the beautiful lavender color!