I’ve been thinking about making some homemade ice cream for an entire week now. A week of thinking about a particular food is torture to the tongue! Since I was sick with pesky gallbladder problems last year, I had no desire for any kind of food. Hence, it’s been two years since I last had my ice cream maker put to good use. That’s two years too long in my book! A friend called me this morning and said, I’m bringing my baby over in two hours. My first thought was about the heat, but then again it seemed like the perfect excuse to make ice cream with the blueberries I picked not too long ago! That’s how I developed my Blueberry Waffle Cone Ice Cream.
I first had blueberry ice cream a few years ago on a trip back home to Oklahoma. It was deliciously creamy and light with walnuts added to it. I loved it because even though it was ice cream, it contained fruit and Omega-3’s. That meant it was healthy and I could eat more, right?! That’s what I tell myself anyway. Fast forward to when I was making my ice cream… I wanted to see what pieces of chopped up waffle cone would add to the ice cream. I am so glad I added the waffle cone to the ice cream! When the blueberries aren’t bursting on your tongue, the sweet, crunchy waffle cone demands to be noticed and thanked for its role. Obviously if you want the “healthier” route, you can still go with just about any nut (pistachios, almonds, walnuts, and pecans make good choices). But if you are looking for a deliciously creamy and sweet ice cream, add the waffle cones.
An hour after my friend arrived we were able to enjoy the blueberry waffle cone ice cream. Judging by the blueberry ice cream on her little one’s face, I would say she loved it! Please give this recipe a try. There are several steps, but there is NOTHING as rewarding as homemade ice cream! When you make this, let me know what you decide to add. I’m always looking for new things to try.
Yields: 2 quarts (5-6 servings)
Cook + Passive time: 2 hours
2 cups fresh blueberries
1 tbsp lemon juice
1/2 cup plus 1 tbsp sugar
4 egg yolks
2 cups 2% milk
1 cup heavy cream
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 cup chopped waffle cone
** Read your ice cream maker instructions thoroughly before starting the recipe as many require the container to be frozen hours beforehand!
Combine blueberry, – lemon juice, and 1 tbsp sugar in a small saucepan on medium heat. Stir for 7-10 minutes or until berries begin to burst and the mixture forms a berry syrup. Remove the syrup from the stove and let it cool.
In a medium mixing bowl, whisk egg yolks and 1/4 cup sugar.
In a medium-sized saucepan, heat milk, cream, salt, and remaining sugar for 5 minutes until it’s hot, but not boiling. Remove it from the heat and slowly whisk it in with the egg mixture. Then place all of that mixture back in the saucepan and stir with a wooden spoon constantly on medium heat for 8 minutes or until the mixture coats the back of the wooden spoon. Poor that mixture through a strainer, but make sure there is a bowl to catch the liquid below the strainer. The resulting mixture will be a thin, off-white color.
Next, you want to place a bunch of ice in a bowl slightly larger than the one holding the mixture above. Then place the bowl with the mixture atop the larger bowl filled with ice and freeze for 20-30 minutes. This process will quickly cool the liquid. After 20-30 minutes have passed, take the mixture out of the freezer and incorporate the vanilla and blueberry syrup. Your mixture will start to look like blueberry soup. Don’t freak out! That is a good thing! That means it is ready for your ice cream maker. Follow the manufacturer instructions for your ice cream maker. Incorporate your nuts or waffle cone pieces in the last 5 minutes of ice cream mixing.
Freeze at least 1 hour before serving if you can wait that long. If not, I don’t blame you. I didn’t either and it was still amazing!!