Crème Fraîche Blueberry Ice Cream

A bowl of scoops of blueberry ice cream with a spoon.

Crème Fraîche Blueberry Ice Cream

5 Stars (2 Reviews)

prep time: 35

cook time: 12

Additional Time: 1

total time: 1 47

This summer-sweet Crème Fraîche Blueberry Ice Cream recipe swirls jammy roasted blueberries into a creamy, lightly tangy ice cream base. Its all-natural blue hue makes the prettiest presentation. Enjoy the best of the blueberry season with this super fun and delicious homemade ice cream!

Ingredients

18 ounces fresh blueberries
6 large egg yolks
¾ cup sugar
1¼ cups whole milk
½ teaspoon pure vanilla extract
8 ounces crème fraîche or substitute full-fat sour cream

Instructions

Preheat oven to 400° F.
Line a rimmed baking sheet with aluminum foil. Place blueberries on prepared baking sheet. Roast berries for 12 minutes, shaking the pan every 4 minutes for even cooking. Remove from the oven and allow to cool.
In a blender, puree blueberries and any accumulated juices until smooth. Set aside.
In a large bowl, whisk together egg yolks and sugar.
In a medium saucepan over medium heat, warm the milk and vanilla. When mixture is just starting to simmer (do not let it come to a boil), turn the heat down to low.
Slowly ladle the warm milk mixture into the yolks mixture, whisking continuously.
Pour mixture back into saucepan over medium heat. Stir with a heatproof rubber spatula or wooden spoon for 5 to 10 minutes, or until slightly thickened.
Remove saucepan from heat and whisk in crème fraîche until smooth. Then stir in the roasted blueberry puree. Allow to cool for 5 to 10 minutes, stirring periodically.
Transfer mixture to a bowl with a tight fitting lid and chill until very cold, preferably overnight, if chilling in the refrigerator. I speed up the process by chilling it in the freezer – I just set a timer to stir it well every 10 minutes, until it’s super cold.
Prepare ice cream according to the manufacturer's instructions. The ice cream will be a soft-serve consistency straight out of the machine. For a firmer ice cream, chill in freezer for at least a few hours or overnight.

Notes

Recipe from The Gourmet Kitchen by Jennifer Farley (shared with her approval, after the release of her cookbook).

Nutrition Information:

Serving: 1 Calories: 407kcal Carbohydrates: 41g Protein: 10g Fat: 24g Saturated Fat: 13g Polyunsaturated Fat: 9g Trans Fat: 1g Cholesterol: 269mg Sodium: 155mg Fiber: 2g Sugar: 37g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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