Homemade Blueberry Swirl Ice Cream

Homemade Blueberry Swirl Ice Cream

This recipe yields a creamy, vibrant blueberry ice cream with delightful swirls of fruit and a beautiful light purple hue, garnished with fresh blueberries and mint leaves, just like in the picture.

Yields: Approximately 1 quart (about 4-6 servings) Prep time: 20 minutes Chill time: At least 4 hours (preferably overnight) Churn time: 20-30 minutes

Ingredients:

For the Blueberry Puree/Swirl:

• 2 cups (about 250g) fresh or frozen blueberries (if frozen, no need to thaw)
• 1/4 cup (50g) granulated sugar (adjust to taste, depending on sweetness of berries)
• 1 tablespoon fresh lemon juice

For the Ice Cream Base:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1 vanilla bean, split and scraped (or 1 teaspoon good quality vanilla extract)

For Garnish (Optional, as seen in image):

• Fresh blueberries
• Fresh mint leaves
• Small edible flowers (like violas or pansies)

Equipment:

• Saucepan
• Blender or food processor
• Fine-mesh sieve (optional, for smoother puree)
• Large bowl
• Whisk
• Ice cream maker
• Airtight freezer-safe container (like the white one in the image)

Instructions:

Part 1: Prepare the Blueberry Puree/Swirl

1. Cook the Blueberries: In a medium saucepan, combine the blueberries, 1/4 cup sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly, about 5-7 minutes.
2. Puree: Remove from heat. Carefully transfer the blueberry mixture to a blender or food processor and blend until smooth.
3. Strain (Optional): For an extra smooth puree without any skin bits, press the puree through a fine-mesh sieve using the back of a spoon. Discard any solids.
4. Cool: Let the blueberry puree cool completely. You can place it in the refrigerator to speed up the process.

Part 2: Prepare the Ice Cream Base

1. Combine Ingredients: In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, and salt until the sugar is fully dissolved. This will take a few minutes of vigorous whisking.
2. Add Vanilla: If using a vanilla bean, scrape the seeds into the mixture and add the pod. If using vanilla extract, stir it in now.
3. Chill: Cover the bowl and refrigerate the ice cream base for at least 4 hours, or preferably overnight, until thoroughly chilled. A well-chilled base is crucial for good ice cream texture. If you used a vanilla bean pod, remove it before churning.

Part 3: Churn the Ice Cream

1. Churn: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until the ice cream reaches the consistency of soft-serve.
2. Add Swirl: In the last 5 minutes of churning, or once the ice cream is nearly done, slowly pour in about half of the cooled blueberry puree. Let it churn just long enough to create swirls, but don’t overmix, or the color will be uniform instead of swirled. You want distinct ribbons of blueberry.
   • Alternative Swirl Method: If your ice cream maker doesn’t allow for adding liquid during the last few minutes, or if you want more control over the swirl: Once the ice cream is churned to soft-serve consistency, transfer half of it to your freezer-safe container. Drizzle some of the blueberry puree over it. Add the remaining ice cream, then drizzle with more blueberry puree. Use a knife or skewer to gently swirl the puree through the ice cream.

Part 4: Freeze and Serve

1. Transfer: Transfer the churned ice cream to your airtight freezer-safe container.
2. Layer (Optional, for more distinct swirls): As you transfer, you can alternate scoops of plain churned ice cream with drizzles of the remaining blueberry puree, gently swirling with a spoon or knife as you go to create those beautiful ribbons. This is how you’ll achieve the look in the image with darker blueberry pockets.
3. Freeze: Cover the container tightly and freeze for at least 3-4 hours, or until firm, before serving. For best results, freeze overnight.

Serving: When ready to serve, scoop the ice cream into bowls or an elegant serving dish as shown. Garnish generously with fresh blueberries, a few fresh mint leaves, and small edible flowers for that picture-perfect presentation. Enjoy!

Tips for Success:

• Quality Ingredients: Use high-quality fresh or frozen blueberries and good dairy for the best flavor.
• Chill Thoroughly: Don’t skip chilling the ice cream base. It makes a big difference in the final texture.
• Don’t Overchurn: Overchurning can make ice cream grainy. Stop when it reaches a soft-serve consistency.
• Adjust Sweetness: Taste the blueberry puree and the ice cream base before churning and adjust sugar if needed. Blueberries vary in sweetness.
• Storage: Store homemade ice cream in an airtight container to prevent freezer burn. It’s best consumed within 1-2 weeks.