How to make pennsylvania wild blueberry ice cream
Make Pennsylvania Wild Blueberry Ice Cream
Beautiful little wild blueberries. In Pennsylvania they are available to pick in July, or found in your grocers freezer.
I pick wild blueberries in July when we go camping and store them in the freezer until I'm ready to use them. For this guide you can use fresh or frozen, wild or cultivated blueberries.
The equipment I use to churn ice cream.
My gathered ingredients; 2 c half and half, 1 c heavy cream, 3/4 c sugar, 1/2 tsp vanilla and 3 egg yolks.
In a small bowl separate 3eggs ( freeze the egg whites for later). Add a splash of half and half to the egg yolks.
Whisk together and set aside.
In a sauce pot place, sugar, the remaining half and half, heavy cream and vanilla. Heat until hot, but not boiling.
Temper the eggs by adding a ladle of hot cream to the eggs. Whisk.
Add the "tempered" eggs to the cream. Return to heat. Whisk constantly.
Heat just until it starts to bubble around the edge of sauce pot. ...or...
... Or until a wooden spoon dipped in the cream and then wiped clean holds its form.
Pour cooked cream through a sieve into a refrigeratable container. A shallow dish works best, it cools the cream faster.
The sieve catches all undissolved sugar or and unblended egg pieces. Discard this. Refrigerate for several hours or overnight.
Now that our cream is cold, pour cream into your ice cream maker. Process ice cream as per the manufacturer's instructions. These are the berries I picked last summer.
Stop and scrape down occasionally.
I've added some wild blueberries during the freezing process. Cultivated berries are found in your supermarket.
Blend in the blueberries. At this stage you can serve this ice cream immediately or place in a container then place in the freezer for a few hours.
My container, a little ice cream, some wild blueberry syrup (see my Pennsylvania wild blueberry syrup guide ), more ice cream more syrup and freeze. Serve in a couple of hours.
Cover with lid and freeze.
Serve! Super summer treat!
Don't forget to try the blueberry syrup!
These are the wild blueberry shrubs where I go picking in July. Once again I thank you so much for viewing another one of my dessert guides. This guide also pairs with the wild blueberry syrup. Enjoy!
- 2.0c Half and Half
- 1.0c Heavy cream
- 3/4c Sugar
- 1/2tsp Vanilla
- 3.0 Egg yolks
- Ice cream machine
A career pastry chef. My favorite dessert is creme brûlée. I love making anything with chocolate, blueberries, maple syrup or anything flavored with bourbon!
Northeast, Pennsylvania USA
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