Tuesday, August 16, 2011

vanilla bean ice cream with blueberry swirl.

my favorite ice cream? 
homemade vanilla bean ice cream with some sort of mix-in.
(by the way, all time favorite mix: chocolate chip cookie dough. but more to that on another occasion.)
this time: the perfect summer ice cream mix-in with locally bought, fresh fruit.
in the stores, at my local farmer's market - blueberries galore.
and so i decided to make a reduction, inspired by bravetart.
and of course, the bestest, favoritest vanilla bean recipe with real vanilla and fresh cream.
gosh, i had to eat some before taking a photo.
vanilla bean ice cream with blueberry swirl

250g blueberries
50g sugar

175ml milk
200ml cream
75g sugar
pinch of salt (i use pink himalayan salt)
1/2 vanilla bean
3 egg yolks (60g)
1/4 tsp vanilla extract

it is more practical to prepare the blueberry reduction and the vanilla ice cream mix one day prior to the ice cream making.

mash blueberries and sugar with fork or process them in your food processor. 
cover with plastic foil and let stand for one hour.
let simmer of very low heat for 20-30 minutes, or until the liquid is reduced by half.
fill into glass or bowl to cool.

in the meantime, while simmering, prepare the ice cream mix.
heat the milk with half of the cream, sugar, salt and vanilla bean (scratch it out first! and cook the bean with the mixture).
in separate pot, warm the egg yolks a bit, but be careful not to scramble them!
when the milk mix boils, transfer to the egg yolks stirring constantly and vigorously. 
add the rest of the cream and the vanilla extract.
cover with plastic wrap. let cool, then refrigerate until chilled.

freeze in your ice cream maker according to your manufacturer's instructions.
after the ice cream is finished, spoon into container, layering the ice cream with the blueberry reduction.