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Recipe Detail Page
Blueberry Milk-Chocolate Ice Cream
Early Summer 2019
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.
Makes about 4 cups (1 L)
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 the mixture becomes liquid, 4 to 5 minutes. Remove lid, increase heat to medium 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 the 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 the milk mixture into egg mixture; return egg mixture to remaining milk mixture in pot and cook, stirring constantly, until thickened (do not let the mixture boil). Stir in blueberries and chill thoroughly.
4 Prepare in ice cream maker according to the manufacturer’s instructions. Scrape into an air-tight container and freeze until firm.
Makes about 4 cups (1 L)
