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Blueberry Milk-Chocolate Ice Cream

Early Summer 2019
F201903035.jpg
food and drink

BY: Christopher St. Onge

Blueberries combined with chocolate is a match made in heaven. Look for good quality organic cocoa powder—it’s easy to find these days thanks to our obsession with superfood smoothies. And if two superfoods in one ice cream doesn’t assuage your guilt, nothing will.

2 cups (500 mL) blueberries
1¼ cups (310 mL) sugar, divided
3 egg yolks
¼ cup (60 mL) cocoa powder
1 cup (250 mL) milk
1½ cups (375 mL) whipping cream

1 Combine blueberries with ½ cup (125 mL) sugar in a medium saucepan over low heat; cover and cook until mixture becomes liquid, 4 to 5 minutes. Remove lid, increase heat to med ium and cook 10 to 12 minutes longer or until jammy and thick. Let cool to room temperature.

2 In a medium heatproof bowl, whisk together remaining ¾ cup (175 mL) sugar and egg yolks.

3 In a clean medium pot whisk together cocoa powder, milk and whipping cream; bring to a gentle simmer. Whisk half of milk mixture into egg mixture; return egg mixture to remaining milk mixture in pot and cook, stirring constantly, until thickened (do not let mixture boil). Stir in blueberries and chill thoroughly.

4 Prepare in ice cream maker according to man ufacturer’s instructions. Scrape into an air tight container and freeze until firm.

Makes about 4 cups (1 L)

F201903035.jpg
food and drink

Blueberry Milk-Chocolate Ice Cream

Early Summer 2019

BY: Christopher St. Onge

Blueberries combined with chocolate is a match made in heaven. Look for good quality organic cocoa powder—it’s easy to find these days thanks to our obsession with superfood smoothies. And if two superfoods in one ice cream doesn’t assuage your guilt, nothing will.

2 cups (500 mL) blueberries
1¼ cups (310 mL) sugar, divided
3 egg yolks
¼ cup (60 mL) cocoa powder
1 cup (250 mL) milk
1½ cups (375 mL) whipping cream

1 Combine blueberries with ½ cup (125 mL) sugar in a medium saucepan over low heat; cover and cook until mixture becomes liquid, 4 to 5 minutes. Remove lid, increase heat to med ium and cook 10 to 12 minutes longer or until jammy and thick. Let cool to room temperature.

2 In a medium heatproof bowl, whisk together remaining ¾ cup (175 mL) sugar and egg yolks.

3 In a clean medium pot whisk together cocoa powder, milk and whipping cream; bring to a gentle simmer. Whisk half of milk mixture into egg mixture; return egg mixture to remaining milk mixture in pot and cook, stirring constantly, until thickened (do not let mixture boil). Stir in blueberries and chill thoroughly.

4 Prepare in ice cream maker according to man ufacturer’s instructions. Scrape into an air tight container and freeze until firm.

Makes about 4 cups (1 L)

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