Hamdi Saidani This Pioneer Woman Blueberry Ice Cream churns a fresh blueberry compote into a rich egg-yolk custard. A splash of buttermilk at the end keeps it from tasting flat or overly sweet. It is a make-ahead treat, since the base needs hours in the fridge before it churns.
The recipe starts by cooking the blueberries down with sugar into a soft compote, so you get deep berry flavor instead of icy chunks. You stir that puree into the custard once both have cooled.
Tempering the yolks is the step that makes or breaks the batch. You drizzle a little warm cream into the beaten yolks first, whisking hard, then return everything to the pot. Cook it gently until it hits 160 to 180°F and coats the back of a spoon, then strain it straight into an ice bath so it stops cooking right away.
Pioneer Woman Blueberry Ice Cream
Description
This Pioneer Woman Blueberry Ice Cream blends a blueberry compote into a custard base finished with buttermilk. Active time about 30 minutes, plus chilling and churning.
Ingredients
For the Blueberry Compote:
For the Custard Base:
Instructions
- Combine the blueberries and 1/4 cup sugar in a small pot. Bring to a simmer over medium heat and cook, stirring now and then, until most of the fruit breaks down, about 12 to 15 minutes. Set aside to cool slightly.
- In a medium pot, combine the remaining 3/4 cup sugar, the heavy cream, and the salt. Heat over medium, stirring often, just until the sugar dissolves. Do not let it boil. Remove from the heat.
- Whisk the egg yolks in a medium bowl. Remove 1/3 cup of the warm cream mixture and slowly drizzle it into the yolks, whisking constantly, to bring them up to temperature. Pour the warmed yolks back into the pot with the cream and whisk to combine.
- Return the pot to medium heat. Stir constantly with a rubber spatula, scraping the bottom and corners, until the mixture thickens enough to coat the back of a spoon, 160 to 180°F.
- Immediately strain through a fine mesh sieve into a large bowl set over a bowl of ice water. Stir to cool slightly.
- Stir in the blueberry compote, vanilla, and buttermilk until the base reaches room temperature. Cover and refrigerate for 4 hours, until cold, or overnight.
- Churn in an ice cream maker per the manufacturer’s instructions. Eat it soft-serve style right away, or freeze it for at least 4 hours for firmer scoops.
FAQs
What do I serve it with?
It is built for summer fruit desserts. Spoon it over a warm peach galette, pile it next to fresh cherries and whipped cream, or sandwich a scoop between two soft Sugar Cookies and freeze.
Can I use frozen blueberries?
Yes. Cook them straight from frozen and add a few extra minutes, since they release more liquid before they break down into a compote.
What does the buttermilk actually do?
It adds a light tang that balances the sugar and cream, so the ice cream tastes bright instead of cloying. You can swap in sour cream thinned with a little milk if you are out.
My custard scrambled. Can I save it?
If you catch it early, strain it fast through the sieve and the small bits get left behind. If it is badly curdled, it is better to start the custard over, since the texture will not recover.
How long does it keep in the freezer?
Best texture is within 48 hours. After that it firms up hard and loses its creaminess, so let it sit on the counter a few minutes before scooping.
