Blueberry and Buttermilk Ice-Cream
Just imagine the feeling of a refreshing scoop of Blueberry and Buttermilk ice cream after a splash in the pool on Christmas day. That seasonal fruity tartness will cut through the festive fair effortlessly, whilst getting the whole family to enjoy the beautiful summer Christmas, SA style.
2 pints blueberries
8 large egg yolks
1 cup plus 2 tablespoons sugar (I used raw, unprocessed sugar, with good results)
3 cup full fat milk
2 tablespoons lime juice
1 cup buttermilk
Mint leaves for garnish (optional)
Place blueberries in a food processor or blender with half of the sugar and process to a chunky puree. (Reserve a few blueberries for garnish.) Set aside.
Place the milk in a medium, heavy-bottomed saucepan over medium heat.
Separate egg yolks into a mixing bowl; whisk in the rest of the sugar and the salt.
When the half-and-half mixture is steaming — but not boiling! — ladle a cup of the hot mixture into your egg yolks while whisking constantly. Then pour your tempered egg yolks back into your saucepan of hot milk,whisking constantly.
With a wooden spoon, stir the ice cream mixture constantly while cooking over medium heat until the custard thickens and coats the back of your wooden spoon.
Immediately strain your custard into a heat-resistant storage container, or directly into your ice cream maker‘s canister, unless it is one of the pre-frozen ones. Allow it to cool at room temperature for 15 minutes, stirring occasionally. Then stir in the buttermilk, lime juice, and pureed blueberries.
Refrigerate until very cold, or about four hours. The ice cream base can be made up to two days ahead. Churn your ice cream following your ice cream maker manufacturer’s instructions.
Garnish with mint.
*This recipe was borrowed from www.grist.org