Show #407

Recipe By: ©2000 eric villegas
Serving Size: 8

Ingredients:

1 cup blueberries, fresh, preferably from Michigan
1 cup beet sugar, preferably from Michigan
2 cups heavy cream
2 cups half-n-half
1/2 teaspoon vanilla extract, pure
2 tablespoons blueberry concentrate, preferably from Michigan
9 egg yolks
2 whole limes, juiced
1 tablespoon lime zest, freshly grated

Directions:

In a non-reactive saucepan, heat the blueberries and 1/4 cup of the beet sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.

In a medium sized non reactive saucepan, heat the cream, half-n-half, blueberry concentrate and vanilla extract over medium heat, stirring occasionally to make sure the mixture does not burn or scorch on the bottom. When it reaches a simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.

In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup beet sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture (this technique is called tempering the eggs).

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or heat proof rubber spatula. When the custard reaches 180 degrees F, it should be thick and creamy, quickly remove it from the heat.

If you have time this could be done the day before to properly chill if you don't have the time fill a large bowl halfway with ice water. Strain the mixture into a smaller bowl and whisk in the lime juice and lime zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

When the ice cream base is finished, transfer to a large mixing bowl and using sing a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze for at least 4 hours to harden and cure.