Ingredients — what you'll need
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- 1 teaspoon Cornstarch
- 315 gram Whipping Cream 32%
- 1 piece Lemon
- 250 gram Blueberries
- 2 gram Salt
- 95 gram Granulated Sugar
- 125 gram Fresh Whole Milk (3.5% Fat)
- 1 piece Vanilla Bean
- 3 gram Fresh Thyme
- 60 gram Honey
Step-by-step method
At a glance
This creamy homemade ice cream gets its magic from a silky vanilla base paired with a luscious blueberry compote infused with honey, thyme, and lemon. The main time commitment is the 24-hour freezer prep for your ice cream maker bowl and the chilling time between steps, but the actual hands-on cooking is surprisingly straightforward—you're just making a simple custard base and a quick blueberry reduction before churning and swirling them together.
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Prepare the ice cream maker bowl
For perfectly creamy ice cream, place the freezer bowl of your ice cream maker in the freezer at least 24 hours in advance.
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Mix the cornstarch slurry
In a small bowl, whisk the milk and cornstarch together until smooth. Set this mixture aside for now.
Ingredients
- 1 teaspoon Cornstarch
- 25 gram Fresh Whole Milk (3.5% Fat)
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Make the vanilla base
Pour the remaining milk, whipping cream, sugar and salt into a saucepan, then add the seeds scraped from the vanilla pod (drop in the pod too). Heat gently, whisking constantly.
Ingredients
- 100 gram Fresh Whole Milk (3.5% Fat)
- 65 gram Granulated Sugar
- 2 gram Salt
- 315 gram Whipping Cream 32%
- 1 piece Vanilla Bean