Blueberry Swirl Ice Cream
Indulge in the luscious, homemade elegance of Blueberry Swirl Ice Cream—a dessert that combines rich, creamy custard with bursts of blueberry sweetness in every bite. This recipe features fresh blueberries simmered with a touch of lemon juice and sugar to create a vibrant fruit sauce, perfectly swirled into a dreamy vanilla ice cream base made with heavy cream, whole milk, and whisked egg yolks. The custard is carefully tempered and churned to achieve a velvety texture, while the blueberry swirl adds a stunning visual and flavorful contrast. Ideal for summer parties or a special treat, this ice cream is frozen to perfection for an irresistible, scoopable masterpiece.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1.5 cups Fresh blueberries
- 0.75 cups Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 1 tablespoon Lemon juice
- 1.5 teaspoons Cornstarch
Instructions
In a medium saucepan over medium heat, combine blueberries, 0.25 cups of granulated sugar, and lemon juice.
Cook, stirring occasionally, until the blueberries have burst and the mixture is slightly thickened, about 5-7 minutes.
Remove from heat and let it cool to room temperature.
In a separate bowl, whisk together egg yolks and 0.5 cups of granulated sugar until pale and thick.
In a saucepan, combine heavy cream, whole milk, and salt. Heat until it's hot but not boiling.
Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.
Return the mixture to the saucepan over medium heat, stirring constantly until it coats the back of a spoon, about 5 minutes.
Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
Stir in the vanilla extract and let the custard cool completely in the refrigerator.
Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
Transfer one third of the churned ice cream to a lidded container, spoon a few tablespoons of blueberry sauce over it. Repeat layers of ice cream and sauce.
Use a knife to gently swirl the blueberry sauce through the ice cream, then freeze until firm, about 4 hours or overnight before serving.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 30.9 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
