Happy New Year friends! I took a mini break from the blog during the holidays, but am back and can't wait to share more recipes and adventures with you in the coming year.
So I was thinking...what better way to start 2016 than with ice cream? Right?
I know, I know.....some of you might be on diets/healthy eating plans right now, but you should get a cheat day! Right?! So on your cheat day, make this ice cream, and eat it all! Besides, it has blueberries and basil in it, so it's basically healthy! Hahaha.
Also, in case you were wondering, the answer is yes. I am still obsessed with the blueberry basil combo. Remember those gorgeous doughnuts, as well as the lemonade? This combo of flavours is just so dang delicious!
Anywho...back to the ice cream! Obviously I'm a big fan of the way blueberries and basil complement each other, and this ice cream is no exception. An added bonus is the stunning, natural purple colour that the blueberries dyed this ice cream. So crazy and beautiful!
Blueberry Basil Ice Cream
recipe by: Kelsey Siemens
First you'll make a blueberry sauce. Place the blueberries, water, and 1/2 cup of sugar into a large saucepan and cook over medium-high heat. Mash up blueberries as they begin to bubble, and stir occasionally. You'll want to cook this for about 10 minutes, until the sauce is nice and thick. Set aside and let cool completely. You may want to strain some of the blueberry skins out, but I left mine in!
Next you'll make the ice cream base. In a medium saucepan, mix together the milk and heavy cream. Heat slowly until it starts to steam, and small bubbles form. In a separate medium bowl, whisk together the remaining sugar (1/4 cup), as well as the egg yolks.
Very, very slowly, begin to add the warm milk mixture to the egg mixture, whisking constantly. **It's very important that you have patience and go slowly, you don't want to cook the eggs!
Return the entire mixture to the saucepan, and heat again for about 10 minutes over medium heat, until you can run your finger through the custard on the back of a coated spoon and it stays in place. Allow custard mixture to cool to room temperature or cooler.
Mix in salt, vanilla, and the minced basil. Then stir in the blueberry sauce.
Follow the instructions on your ice cream maker to make your ice cream! Place in the freezer for a couple of hours afterwards to firm it up before serving.
2 1/2 cups blueberries (fresh or frozen)
1/4 cup water
3/4 cup sugar
1 cup milk
1 1/2 cups heavy cream
5 egg yolks
1 tsp vanilla
1/8 tsp salt
2 tablespoons basil, minced
I'm thinking in 2016 I'll have to finally try my hand at homemade frozen yogurt.....to try and counteract all of the doughnuts I'll be eating. Ha!