Creme Glacee Aux Myrtilles Frozen Blueberry Cream
Indulge in the luscious elegance of Crème Glacée aux Myrtilles, a delectable French-inspired frozen blueberry cream that balances rich, velvety custard with vibrant bursts of berry flavor. This homemade dessert features a harmonious blend of fresh or frozen blueberries, creamy heavy cream, and fragrant vanilla, all crafted into a silky-smooth treat that's perfect for summer gatherings or an indulgent moment at home. Using a traditional custard base, this recipe combines the artistry of cooking with modern conveniences, offering options to churn with an ice cream maker or freeze manually for those without one. Serve this stunning dessert in bowls or cones, and elevate it further with a garnish of fresh blueberries or a drizzle of honey. Whether you're an ice cream enthusiast or a lover of elegant desserts, this Frozen Blueberry Cream is guaranteed to delight.
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Recipe Information
Ingredients
- 200 grams fresh or frozen blueberries
- 100 grams granulated sugar
- 1 tablespoon lemon juice
- 250 milliliters heavy cream
- 125 milliliters whole milk
- 1 teaspoon vanilla extract
- 3 pieces egg yolks
Instructions
In a small saucepan over medium heat, combine the blueberries, 50 grams of sugar, and the lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries break down and release their juices.
Remove the saucepan from heat and blend the mixture using an immersion blender until smooth. Alternatively, transfer to a blender and puree. Once smooth, strain the mixture through a fine-mesh sieve to remove the skins. Set aside the blueberry puree to cool completely.
In a separate medium saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat the mixture over medium-low heat until it just begins to steam, but do not let it boil.
While the cream mixture is heating, whisk together the egg yolks and the remaining 50 grams of sugar in a medium bowl until the mixture is pale and thick.
Slowly add about half a cup of the hot cream mixture to the egg yolk mixture, whisking continuously to temper the eggs and avoid scrambling. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the custard over low heat, stirring frequently with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5 minutes. Do not let the mixture boil to prevent curdling.
Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and place it in the refrigerator to chill completely, at least 2 hours.
Once the custard base is chilled, gently fold in the cooled blueberry puree to create a smooth mixture. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned blueberry cream to an airtight container and freeze for at least 2 hours to firm up before serving. If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe container, and freeze it, stirring every 30 minutes for 2-3 hours to break up ice crystals.
Serve the Crème Glacée aux Myrtilles in bowls or cones and enjoy!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 32.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 99 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.
