Description
This rich and creamy ice cream tastes just like a blueberry pancake, with hints of maple and bursts of juicy blueberries.
Ingredients
Units
Scale
- 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