Creamy, luscious, and irresistible homemade Fresh Blueberry Ice Cream With Cardamom. This easy recipe has a bright blueberry flavor.
In a medium saucepan, over medium heat, combine the heavy cream, half-and-half, kosher salt, almond and vanilla extracts, and sugar. Cook until sugar is dissolved. Do not let it boil. Remove from heat.
In a food processor blend the blueberries, extracts, and cardamom.
Place the egg yolks in a medium bowl, and whisk well with a fork.
Using a 1/3 measuring cup, add some of the hot cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the cream, and return the pan to the stove.
Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Add the blueberries and stir to combine.
Transfer to the fridge for 4-12 hours (preferably) or until completely cooled.
Add the ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of "doneness".
Transfer to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream.
Half-and-half seems to be an American product. It is half whole milk and half cream. If you can't find it at your store, sub in 1/2 cup of whole milk and 1/2 cup of heavy cream.
The recipe as written will create a speckled blue and purple ice cream which is gorgeous. If you want a deeper blue ice cream, you would add half of the blueberries in a small saucepan with a tiny splash of water. Bring to a boil and then strain through a sieve discarding the skins. Add this mixture to the ice cream base before it goes in the fridge.
Feel free to use frozen blueberries to get a fresh summer taste year-round.
It’s super important in step 3 to slowly add the hot cream mixture in a little at a time. This is called tempering which is a fancy term for warming up the eggs slowly so they don’t scramble. Cause nobody wants scrambled egg ice cream.
Pressing plastic wrap or waxed paper on the surface of the ice cream will help prevent it from getting icy.