A while ago, whilst still craving fruity ice creams, I decided to make blueberry ice cream. One of the biggest perks with having an ice cream machine is all the rare flavours that you now can make and eat; I’d never tried good quality blueberry ice cream before. I spent some time thinking up some suitable mix ins to go in the ice cream and came up with toasted macadamia nuts and white chocolate chunks. White chocolate is just a nice, creamy contrast to the fresh and slightly floral blueberries and the macadamia nuts would provide further contrast with their buttery and toasted flavour profile.
When we make ice cream we usually offer everyone else in the house some, I suggested we do the same with this ice cream but Keith got a hurt look in his face and asked if we really had to share. I took that as a sign that this ice cream went down really well, because he’s usually a very generous person.
I’ve learnt that there’s no need to let the cream and the milk mixture cool down a great deal before whisking it together with the egg mixture. I was impatient the other day and didn’t do this. As long as you whisk efficiently (with an electric whisk for example) then the time it takes to weigh out sugar, crack some eggs, divide them and whisk the egg yolks together with the sugar is enough time for the milk and the cream to cool as much as it needs.
Blueberry ice cream with macadamia nuts and white chocolate
300 g/10.6 oz whipping cream
260 g/9.2 oz milk
3 big egg yolks
135 g/4.8 oz sugar
75 g/2.7 oz glucose syrup
100 g/3.5 oz white chocolate cut in chunks
75 g/2.7 oz macadamia nuts
500 g/17.7 oz blueberries
Put the blueberries and 25 g/0.9 oz of the sugar in a mixing bowl and stir slightly. Cover and put in the fridge overnight. For the ice cream put the milk and the cream in a saucepan together with the glucose syrup. Bring to the boil and put the sauce pan to one side as you whisk the egg yolks together with the rest of the sugar sugar for about two minutes until it’s fluffy and pale in colour. As you whisk, pour the milk and cream mixture carefully into the egg and sugar mixture. Make sure that you pour the milk and the cream mixture into the egg and not the other way around or the egg mixture might curdle. After the two mixtures are combined, pour into the saucepan again and heat on medium heat while whisking until the mixture is 84 degrees C or it’s thick enough to cover the back of a spoon. Strain the mixture into a bowl and put it into the water filled basin again to cool down, stirring every now and then to prevent a skin from forming. When it’s cooled down, cover with cling film and put it in the fridge over night.
Put the blueberries in a saucepan and start reducing it while mashing up the berries with a spoon as you stir. You want it reduced to about half the weight you started out with, preferably more (the less moisture in the ice cream the creamier it gets). When it’s very thick and syrupy then you can put the saucepan in a cold water bath to cool down. Whilst it’s cooling down you can toast the macadamia nuts, do this in the oven if possible since it toasts the nuts more evenly. Once toasted chop them in suitably sized chunks and chop up your white chocolate as small or big as you want it. When the blueberries are cold you can start churning the ice cream; just pour in the plain ice cream custard followed by the blueberries. Once churned quickly fold in the nuts and the chocolate and put in the freezer until it’s hard enough to eat.