Monday, August 8, 2016

Blueberry Pancake Ice Cream

I saw this recipe last year and knew I would have to make it this summer. Ice cream with maple syrup and blueberries??? Yes please. I adapted this recipe to be more like the Jeni's creations, not using eggs, but instead using the cornstarch/cream cheese method (this is how I refer to it!). This worked really well on this recipe. It did help that my whole milk was near its expiration date, so my ice cream naturally had that buttermilk pancake zing... I served it at a dinner party to rave reviews. And I've never met something that so easily could be used an excuse for "ice cream for breakfast!" It is called blueberry pancake, after all...

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Blueberry Pancake Ice Cream

1 1/2 cups whole milk (+2 Tbsp.)
1 Tbsp. + 1 tsp. cornstarch
1 1/2 cups heavy cream
1 tsp. vanilla
1/2 cup maple syrup
1/4 cup sugar
1 Tbsp. butter extract (or butter buds)
1/2 tsp. salt
2 oz. reduced fat cream cheese

For the blueberry sauce:

1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
1 tablespoon lemon juice

In a large saucepan, combine whole milk, maple syrup, and sugar, heavy cream and butter buds. Heat on medium-low heat until the mixture reaches a boil. Stir together cornstarch and 2 Tbs. milk and gradually add to the milk mixture and continue boiling until slightly thickened. Slowly stir this mixture into the cream cheese and whisk well until combined. Refrigerate overnight.

About an hour before churning your ice cream, make your blueberry swirl. In a small saucepan, heat the blueberries, sugar, and lemon juice on medium heat until the blueberries just slightly begin to release their juices. Remove from heat and allow to chill for at least 1 hour.

Once berry mixture is chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. Once the ice cream is done churning, scoop half of it out into a container. Pour half of your chilled blueberries over the ice cream. Repeat this process with the second half of your ice cream and blueberries.

Use a spatula to gently swirl the blueberries into the ice cream. Cover and allow to freeze for another 12 hours. Makes 1 quart.

Recipe Source: Adapted from Broma Bakery

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