blueberry graham cracker ice cream

while blueberry ice cream may not be the most winter-y pick, while visiting family in boston i got a request from my brother-in-law denis – the ice cream from max’s first birthday party.

i was more than happy to oblige, and the bright happy flavors of this treat really cheered up a wintery gray day.

i am still amazed by how beautiful this process can be, particularly when incorporating fresh fruit – check out those rich purples!

blueberry graham cracker ice cream prep

blueberry graham cracker ice cream prep

blueberry graham cracker ice cream prep

blueberry graham cracker ice cream prep

blueberry graham cracker ice cream prep

my studly brother-in-lawe helper…i think i see an ice cream maker in training, no?

blueberry graham cracker ice cream prep

 

blueberry graham cracker ice cream prep

and the finished product, taken from last year’s party, since my family gobbled this up too quickly for a shot!

blueberry graham cracker ice cream

recipe below – enjoy while thinking of summery days by the pool…

cheers, k


BLUEBERRY GRAHAM CRACKER ICE CREAM

2 cups fresh or frozen blueberries

2 cups milk

2 cups heavy cream

3/4 cup sugar

1/2 teaspoon sea salt

4 egg yolks

1/2 teaspoon vanilla

1 cup graham crackers (or as many as your heart desires!), crushed a bit

In a small pot, warm the blueberries over medium heat until they burst and release their juices. Let cool, and then puree in a food processor and blender. Strain though a mesh strainer to remove the skins, reserve blue berry juice.

In a medium sized pot, warm the milk, cream, sugar and salt over medium-heat, stirring occasionally.

In a separate bowl, whisk the egg yolks. Stream about a half cup of the milk mixture into the yolks, constantly whisking so as to not scramble the eggs. Return this mixture back to the larger pot; again constantly whisking.

Continue to cook mixture over medium heat, stirring until the mixture thickens to a custard and coats the back of a wooden spoon; this is typically about 10-12 minutes for me.

Allow the mixture to cool, and once room temperature, stir in the vanilla and blueberry juice. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. When churning is almost complete, mix in the crushed graham crackers.

Once grahams are stirred in, transfer ice cream to containers and freeze for a few hours before serving.

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