Blueberry Ripple Ice Cream came about because I love to play with my food. This ice cream is very low in butterfat, so it’s best served the same day you make it. Later, it tends to become “rocky.” The tangy flavor of the lemon and buttermilk complement the blueberries very well. —ChefJune
Crème de Cassis liqueur
organic cane sugar
pure vanilla extract (I use Nielsen-Massey)
Combine all ingredients except the second 1/2 cup of blueberries in a small, non-reactive saucepan. Simmer the mixture over low heat until it forms a thick syrup, and the berries fall apart. Remove from heat and add the remaining berries. Allow the mixture to cool thoroughly.
Lemon Buttermilk Ice Cream
In the top of a double boiler, whisk together egg yolks, sugar and lemon juice. Set the pan over gently shimmering water and cook, whisking constantly, until a candy thermometer registers 175 degrees F. This may take about 10 minutes. In any case, don’t let the mixture boil.
Strain the mixture through a sieve into a fairly flat bowl and allow to cool while the surface is covered with a piece of waxed paper. (You don't want a skin to form on top.)
Combine the buttermilk and lemon zest with the cooled lemon mixture thoroughly, and freeze in an ice cream maker, following the manufacturer’s directions. When the ice cream has achieved a soft-frozen consistency, remove from the freezer and place in a very cold stainless steel bowl. Swirl in the blueberry syrup, then carefully transfer the ice cream to a freezer container, and allow to “season” in the freezer for several hours.
Teacher's Tip: To superfine sugar, buzz regular cane sugar for about 30 seconds in your food processor fitted with the metal blade.