This is a 2-day recipe, make sure you really want this and are willing to wait for it. A super-delicious ice cream! What a specialty to have this recipe. Also have on hand a 5-6 quart ice cream freezer, makes a lot!
Blueberry Swirl Ice Cream
3 cups fresh blueberries
½ cup sugar
1/3 cup orange juice
2 teaspoons zested orange peel
1 cup heavy whipping cream
1 ½ cup sugar
2 tablespoons flour
4 cups milk
4 egg yolks, slightly beaten
2 teaspoon vanilla
1/2 teaspoon cinnamon
3 cups heavy whipping cream
- In medium saucepan, combine blueberries, ½ cup sugar, 1 teaspoon of the orange peel, and orange juice.
- Bring to boiling, stirring and mashing berries with fork; reduce heat.
- Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup.
- Transfer remaining mixture to food processor. Cover and process until nearly smooth.
- Press mixture through fine-mesh sieve into medium bowl; discard solids.
- Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl.
- Cover and chill overnight.
- In large saucepan, combine 1 ½ cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly.
- Cook and stir for 1 minute more.
- Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan.
- Cook and stir just until boiling.
- Remove from heat.
- Stir in vanilla and cinnamon.
- Cool slightly.
- Cover surface with plastic wrap and chill overnight.
- Next day, in chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl).
- Gently fold into chilled milk mixture.
- Transfer to freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer’s directions.
- Fold in blueberry mixture, remaining orange peel.
- May need to be frozen a little more up to 4 hours before servings, depending on how frozen you want the ice cream.
You can parfait this with more fresh blueberries, in a tall soda glass.