the more i learn about homemade ice cream, the more i get excited about the countless possible flavor combinations that are out there waiting to be tried. it makes it kind of annoying that the amount of ice cream i can make in a short period of time is limited by the amount of space i have for it in my freezer. i can only eat so many quarts in one sitting.
anyway… this ice cream is worth making space in the freezer for. the buttermilk ice cream base is rich and creamy, with just a hint of tang from the buttermilk. and the blueberry swirl is fresh and fruity, with a punch of sweetness that makes it the perfect counterpoint to the tangy ice cream. i had debated whether to blend it completely with the ice cream base or to swirl it in after the ice cream was already made, and i’m really glad i went with the latter option – this way, you can really feel the two different textures on your tongue and experience the different tastes playing off of each other in every bite.
sweet, creamy, and tangy buttermilk ice cream swirled with blueberry syrup.
- 2 cups heavy cream
- 1¼ cups sugar
- 6 egg yolks
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- a pinch of salt
- 1 cup blueberries
- ¼ cup sugar
- ½ teaspoon lemon juice
- in a medium saucepan over medium-low heat, stir together the heavy cream and 1 cup of the sugar. keep cooking until the sugar is dissolved and little bubbles start to appear.
- in a small bowl, whisk the egg yolks and the other ¼ cup of sugar. while whisking, very gradually pour about a cup of the hot cream mixture into the egg yolks. pour the egg mixture back into the pot with the rest of the cream.
- cook the custard, stirring, until it thickens enough to coat the back of a spoon.
- take the custard off the heat and strain it into a large bowl. add the buttermilk, vanilla, and salt and stir to combine. wrap the bowl in plastic wrap and put it in the fridge until it is completely chilled.
- put the blueberries, sugar, and lemon juice into a small saucepan over medium heat. cook, stirring occasionally, until the berries are very soft and have released a lot of juice, 5-10 minutes.
- pour the blueberry mixture into a blender and puree it.
- strain the mixture into a small bowl, cover it with plastic wrap, and put it in the fridge to cool completely.
- freeze the ice cream in an ice cream maker according to the manufacturer's directions.
- when the ice cream comes out of the machine (when it is soft-serve consistency), put it into a large bowl or container and pour the blueberry syrup over it. swirl it around with a knife so that the syrup gets swirled throughout the ice cream.
- cover the ice cream and put it in the freezer to finish freezing.