Blueberry ice cream with dark chocolate

By • June 23, 2017 0 Comments

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Author Notes: 37C/98F all week! The pavement is melting. People are fainting. Birds stopped singing in the morning! Not a single breeze. The whole Paris has gone quiet and motionless. A few days before the heat stroke, I had decided to fill my freezer with home-made popsicles and ice cream. I knew, I had to be prepared for the worst.

My biggest passion these days are blueberries. They are amazing! So reliable: always cool and blue (no matter what)... I guess this last sentence does not make a lot of sense; but I so much need to rely at least on something these days. So, I chose blueberries for my new experiment and made an ice cream without buying an ice cream making machine. And you know what? - it worked! Very creamy, soft texture, super-mega-yummy-juicy blueberries and bits of crunchy, frozen, dark Lindt chocolate now and then. I kept my usual diet in the cool office during the day, knowing that once I reach my oven-home I will indulge with a few spoons of this deliciousness. The only thing, that kept me going and stimulated my brain work. Even my cats tried a few spoons!
AnastasiasKitchen

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Serves 6 people

  • 200 milliliters double cream
  • 200 milliliters natural yogurt
  • 1 egg yolk
  • 600 grams blueberries
  • 200 grams sugar
  • 20 grams starch
  • 50 grams 70% dark chocolate
  1. Frist you need to make the blueberry jam: mix all blueberries (leave a dozen for decorating in the end) with sugar and add 50ml (1.7oz) water. Boil until the mixture get smooth: 5-8 minutes. You can crash the blueberries with a whisk or even use the hand mixer in the end. Then add starch and cook at a low heat for another 3 minutes. Keep on mixing: the texture will become thicker. Take the mixture of the heat and use the sieve to separate big jelly chunks and non-disolved starch from the yummy, smooth, jammy substance. Put the jam into the freezer for 10 minutes or fridge for half an hour.
  2. In the meantime, cut the chocolate with a knife into nice, thin, long particles.
  3. Whip the cream until thick (3-4 minutes with kitchen robot and 6-8 minutes with hand mixer); then add yogurt and egg yolk. Mix well with a spatula or spoon. Now add the cold blueberry jam, chocolate and a few solid blueberries. Add jam slowly, spoon after spoon. Mix well and try each time to see, if there's been enough of jam. This is basically the time, when you can choose the balance of cream vs berries in your ice cream. I love the taste of blueberries, so I use almost all of my jam.
  4. Mix very gently and do not be scared to leave some jam unmixed. Decorate your ice cream and put into a freezer for 6-8 hours. The time will depends on the depth of your form and the freezer.

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