Page 25 - The Valley Table - Summer 2020
P. 25

                                   BLUEBERRY SOUR CREAM ICE CREAM
Blueberry Swirl
1 cup blueberries 1⁄4 cup sugar
1 Tbsp lemon juice
Ice Cream
11⁄3 cups heavy cream 1 cup whole milk
3⁄4 cup sugar
6 large egg yolks
3⁄4 cup sour cream
Blueberry Swirl
1. Combine blueberries, sugar, and lemon juice in a small saucepan.
2. Bring to a gentle simmer, and cook until the mixture thickens slightly, about 6 minutes.
3. Remove from heat, allow to cool, and then refrigerate until needed.
Ice Cream
1. Combine the cream, milk, and sugar in a small pot and heat until the sugar has completely dissolved.
2. Whisk egg yolks in a separate bowl.
3. Once steam begins to rise from the dairy-sugar mixture, reduce heat, and slowly whisk half of the hot dairy into the egg yolks.
4. Slowly whisk the tempered eggs into the pot. Continue to cook over medium heat, stirring constantly, until the mixture coats the back of a wooden spoon.
5. Remove from heat, and whisk in the sour cream until smooth.
6. Strain mixture through a sieve into a bowl. Cover and allow to cool, then refrigerate overnight.
7. The next day, churn the ice cream following the instructions of your ice cream maker.
8. Once the ice cream reaches
the texture of soft serve, gently spoon the blueberry swirl into the ice cream.
9. Enjoy immediately, or place the ice cream in the freezer for several hours for a harder texture.

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