Wednesday, August 10, 2016

Blueberry lemon curd ice cream

This refreshing blueberry lemon curd ice cream is a wonderful summer treat. With fresh blueberries and a perfectly tart lemon curd, it takes Jeni's ice cream base to the next level!

Is there anything more awesome than eating ice cream during the summer? My answer is no. Although I enjoy ice cream year-round, I especially love it in the summertime so I can cool off.

While I normally find myself craving chocolate ice cream flavors, sometimes I want something that is lighter and more refreshing. I found myself with some leftover blueberry chia seed jam and lemon curd so I created some ice cream to use them up.

This ice cream uses Jeni's base and is easily scoopable. The blueberry jam freezes beautifully and has a bit of texture with the berries and chia seeds. The lemon curd stayed fairly soft and ribbon-like and provided some wonderful tartness to the sweet ice cream base. It's a marriage made in ice cream heaven.

I have a feeling that this ice cream will be eaten fairly quickly so I need to brainstorm what flavors to try next.

Blueberry lemon curd ice cream
  • 2 cups whole milk, divided
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1½ ounces (3 Tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1¼ cups heavy cream
  • 2/3 cup sugar
  • 2 Tablespoons light corn syrup
  • Blueberry chia seed jam (or your favorite blueberry jam)
  • Lemon curd
Directions
In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.

In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.

In a medium sized saucepan, heat the cream, remaining milk, sugar and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes.

Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.

Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Mix well until everything is fully incorporated.

At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.

Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions.

Put a layer of ice cream in the bottom of your container. Then add layers of blueberry jam and lemon curd. Alternate until you reach the top of your container. Set it in the freezer until it has hardened (at least 4 hours).
 
Yield: About 1 quart

Source: An Eva Bakes original; blueberry chia seed jam from here and lemon curd from here; ice cream base from Jeni's Splendid Ice Creams at Home

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