Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
Nothing beats the deep purple of this scrumptious ice cream. Its incredible colour is matched by a creamy texture and deliciously sweet flavour. Scoop it into a cone or enjoy it straight from the tub.
Place the blueberries and lemon juice in a medium saucepan and set over low heat. Cook, stirring occasionally until blueberries begin to release their juice. Simmer for 2 minutes. Transfer into a food processor and blend to puree. Set aside.
Place the cream, milk, vanilla pod and scraped seeds in a large saucepan. Bring to the simmer over medium heat. Set aside for 10 minutes, to infuse. Whisk the egg yolks and sugar together in a medium bowl, until pale and thick. Stirring continuously, gradually pour in the hot cream mixture until incorporated. Add the blueberry puree and stir to combine. Fill a large bowl with ice and set aside. Return blueberry mixture to the pan. Cook, stirring constantly, over medium heat for 10 minutes, or until thickened to coat the back of the spoon. Strain the blueberry custard through a fine-mesh sieve into a medium bowl. Set over the bowl ice. Stir to cool the custard and stop the cooking process. Once cooled, cover and refrigerate for 1–2 hours, until chilled.
Pour blueberry custard into an ice cream machine and churn according to manufacturer’s instructions. Transfer into a 1-litre capacity container. Cover with plastic wrap. Freeze for at least 2 hours, or overnight. **If you don’t have an ice cream machine, pour the custard into a stainless-steel bowl and freeze for 45 minutes, or until ice crystals begin to form around the edge. Whisk the mixture to incorporate crystals. Repeat whisking every 30 minutes for the next 3 hours, to prevent large ice crystals from forming, until the mixture becomes thick. Pour into a 1-litre capacity container. Cover with plastic wrap. Freeze for at least 4 hours, or overnight.
4 punnets (500g) blueberries
1 tablespoon freshly squeezed lemon juice
2 cups (500ml) pure cream
1 cup (250ml) full-fat milk
1 vanilla pod, split lengthways & seeds scraped
6 large egg yolks
1 cup (220g) caster sugar