UBC Residence Dining Hall Chef Johnny Bridge loves all things local, fresh and seasonal. What can be more so than BC Blueberry ice cream in July.
Get the full recipe below.
2L blueberries fresh
1L granulated sugar (divided ½)
20ml fresh squeezed lemon juice
500ml heavy cream 33%
200 ml whole milk
1g Maldon salt
15ml vanilla extract
20ml reduced nape consistency balsamic
5 large egg yolks
Combine 200ml sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a simmer and mash the blueberry mixture with a potato masher, strain the smush with some force through a fine mesh strainer. Set aside to cool.
Add 250 ml of heavy cream and vanilla to a medium bowl with a mesh strainer set on top.
Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.
Whisk egg yolks in a small bowl being sure to get them bubbly with your whisk.
When milk mixture begins to steam, slowly drizzle 250ml of the warm liquid into the yolks, while continuously whisking. Pour egg mixture into sauce pan, followed by the blueberry puree, & Stir to combine. Continue gently cooking until mixture coats the back of a wooden spoon or rubber spatula.
Pour delicious liquid through mesh strainer into reserved heavy cream. Stir the cream and blueberry mixture to fully incorporate and cool it down over an ice bath to all the way down to room temperature. Add Balsamic mixture once the mixture is cool letting it form veins of balsamic through the mixture. Cover and chill thoroughly, 4-6 hours or overnight.
Churn ice cream in an ice cream maker until smooth and silky, being sure to scrape the sides when needed.
Add Balsamic mixture once the mixture is cool letting it form veins of balsamic through the mixture. Transfer churned ice cream to a freezer safe container.
Cover and freeze until it solidifies to your desired stiffness.