Blueberry Ice Cream Serves 8-10
- 600 ml pure pouring cream
- 4 egg yolks (from pasteurised eggs if they aren’t free range/organic) See below.
- 1 Tbsp. vanilla extract
- 2 tsp raw honey (optional, but I like the taste! Omit for a lower carb count)
- 2-3 Tbsp rice malt syrup (use stevia if keeping carbs low)
- 1-2 cups frozen blueberries
- 1/4 cup fresh blueberries
- Preheat a small saucepan over low-medium heat and simmer the froze blueberries with the rice malt syrup until a beautiful juice appears, about 10 minutes.
- Meanwhile, using electric beaters, whip cream until almost stiff (but not quite)
- Beat in one egg yolk at a time – beat until fluffy.
- Add vanilla, food colouring and honey/sweetener and beat just enough to combine the ingredients.
- Pour in the juice from the simmering blueberries and stir gently.
- Pour into a container and freeze.
- Remove after about an hour or so and give it a bit of a stir and add in the fresh blueberries. You can continue to do this as it is freezing, or skip this step. You can also pour it into single serve containers if you like.
- Tip – let it soften in fridge before serving (that’s for us in the warmer climates like QLD! For those of you further South, you might just leave it on the bench).
- You can also add in some chocolate chips, or even some coconut. Be creative!
How to Pasteurize Eggs
- Fill a saucepan with water and place the eggs inside.
- If using a digital thermometer, fit onto the pan (follow manufacturer’s instructions) I use a long glass one (not digital).
- Turn the heat to low. When the water temperature reaches 15° C – 60° C, use a timer to time 3 minutes.
- During this time, do not allow the water to become hotter than this.
- Remove the pan from the heat for a few seconds if it starts to get too hot. Keep an eye on the thermometer to maintain a steady temperature.
- Take the eggs out of the pan and put them in a bowl full of very cold water.
- Make sure they’re thoroughly cool before storing. Store in the fridge.
These instructions are suitable for eggs up to size large. For XL eggs, cook 5 minutes.
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