Blueberry season is underway! If you have a blueberry bush, you probably have more than you know what to do with. Being someone who loves ice cream, making it from scratch is fun for me. The cream pairs well with the fruitiness of the berries from Mike’s Blueberries. The lemon verbena gives a floral note of citrus without adding a sour flavor. Each bite is better than the last as the flavor builds in your mouth. You might want to make a double recipe!
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 oz. lemon verbena
12 oz. blueberries, rinsed
pinch of salt
5 egg yolks
Stir together the blueberries, a pinch of salt and sugar in a medium saucepan over medium-low heat until the berries start to give up their liquid. Add sprigs of lemon verbena and let steep for about 45 minutes. Puree in a blender until smooth. Pour the blueberry mixture through a sieve to remove seeds, skins, and stems. Add back to the pot and stir in the milk over medium-low heat.
Pour the heavy cream into a medium bowl and set a strainer over it. Set aside.
In another medium bowl whisk egg yolks until they’re smooth. Slowly temper the warmed blueberry mixture into the eggs- slowly pour while mixing constantly. Transfer the blueberry custard base back into your pot and heat again over medium-low until it reach 170 F, the mixture will thicken slightly.
Pour batter through the chinois into the cream. Stir to combine, and chill mix in ice bath. Freeze according to your ice cream maker’s instructions.
Recipe by Chef Josh Falzone