- Put 300g blueberries into a small saucepan with 100g caster sugar and leave to stew over a gentle heat until soft. Leave to cool slightly then purée.
- Meanwhile, make the custard base by heating 250ml cream, 250ml milk and a teaspoon of vanilla extract in a heavy based saucepan until it reaches boiling point. Take off the heat.
- Whisk 4 egg yolks and 100g caster sugar for 5 mins until pale and thickened. Whisk in a slurp of the milk/cream and then transfer the egg mixture to the milk/cream mixture and place over a medium heat, stirring all the while (to prevent curdling).
- Continue stirring until the mixture thickens. Take off the heat and mix in the blueberry purée. Leave to cool.
- Churn in an ice cream machine and then transfer to a small contain and freeze until solid.
Thursday, 16 September 2010
Blueberry and Vanilla Ice Cream
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