The name says it all. This ice cream tastes like a blueberry pancake, cold and creamy. A custard base of whole milk, heavy cream, egg yolks, and sugar, cooked until it coats the back of a spoon. Vanilla extract, butter extract, and maple syrup stirred in while still warm. Chilled overnight, churned in an ice cream maker, with one cup of fresh blueberries folded in during the last few minutes. We keep making this on repeat once blueberries are in season — it is that combination you did not know you were missing.
The butter extract is the detail that makes it work. Without it, you have blueberry maple ice cream, which is good. With it, you have something that genuinely tastes like a buttery pancake in frozen form. The blueberries burst in your mouth, cold and tart against the maple sweetness.
Tips for Making Blueberry Maple Ice Cream
Temper the eggs slowly
Heat the milk and cream until steaming but not boiling. Whisk the egg yolks and sugar until pale and thick. Then pour the hot milk into the egg mixture in a slow, thin stream, whisking constantly. 
Dumping hot milk into eggs all at once scrambles them. A slow pour raises the temperature gradually and keeps the custard smooth.
Chill the custard overnight before churning
After cooking and straining, refrigerate the custard for at least four hours, preferably overnight. Cold custard churns faster, incorporates more air, and freezes into a creamier texture.
Do not stir or whisk the custard heavily after cooking. Gentle stirring only. Heavy whisking creates foam that separates during chilling.
Just Like a Pancake: Blueberry Maple Ice Cream
- Total Time: 30 minutes
- Yield: 1 quart 1x
Description
This rich and creamy ice cream tastes just like a blueberry pancake, with hints of maple and bursts of juicy blueberries.
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 egg yolks
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon butter extract
- 1/2 cup maple syrup
- 1 cup blueberries
Instructions
- In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil.
- In a separate bowl, whisk together egg yolks and sugar until pale and thick.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla extract, butter extract, and maple syrup.
- Allow the mixture to cool completely, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the blueberries.
- Transfer the ice cream to a container and freeze until firm, about 2 hours.
Notes
Be very careful not to whisk your mixture or stir to heavily, or it will foam and separate
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 40
- Fat: 14
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
Frequently Asked Questions
What is butter extract?
A concentrated flavouring that tastes like melted butter. It gives the ice cream its pancake-like quality. Find it in the baking aisle near the vanilla extract. One teaspoon is enough.
Can I use frozen blueberries?
Yes. Add them frozen during the last minutes of churning. They will stay firmer and create small frozen pockets of fruit throughout the ice cream.
Do I need an ice cream maker?
This recipe requires one. The custard base needs to be churned to incorporate air and freeze evenly. Without churning, it freezes into a solid block.
Hi Sarah
Really nice recipe. I would love to try this out. But can we make the same thing without eggs. Please let me know.
Bye
Looks fab. I will have to try this, but will use wild blueberries instead for more intense blueberry flavor! (And because I live in Maine).