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Cooking

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Blueberry Ice Cream with Honey, Thyme and Vanilla

·
3 servings

  1. Chill the ice cream maker bowl

    For perfectly creamy ice cream, place the freezer bowl from your ice cream maker in the freezer at least 24 hours in advance.

  2. Make the cornstarch slurry

    In a small bowl, thoroughly whisk together the milk and cornstarch until smooth. Set this mixture aside for now.

  3. Prepare the vanilla base

    Pour the remaining milk, whipping cream, sugar, salt, and the seeds scraped from the vanilla pod (add the pod too) into a saucepan. Heat gently, whisking constantly.

  4. Thicken the mixture

    Once the mixture is hot but not boiling, pour in the cornstarch slurry. Bring to a gentle simmer while stirring constantly, and cook for 1 minute until the mixture thickens slightly.

  5. Infuse and chill

    Remove the pan from the heat. Let the mixture infuse with the vanilla pod still in it for at least 1 hour. Then strain, cover with plastic wrap (pressed directly onto the surface), and chill completely in the fridge.

  6. Prepare the blueberry compote

    Put the blueberries into a smaller saucepan, then add the honey, cane sugar, thyme, freshly grated lemon zest, and freshly squeezed lemon juice.

  7. Cook and reduce the blueberries

    Place the pan over low heat. Bring to a simmer, stirring occasionally, and let it bubble gently until the liquid partially evaporates and the compote thickens to a syrupy consistency. This should take about 10-15 minutes.

  8. Cool and finish the blueberry compote

    Remove the thickened blueberry compote from the heat and let it cool completely. Once cooled, you can blend it briefly for a smoother ice cream texture, if you like.

  9. Churn the vanilla ice cream

    Pour the fully chilled vanilla base into your prepared ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft, scoopable consistency.

  10. Layer and marble

    Layer the vanilla ice cream first, then the blueberries, then another layer of vanilla ice cream. Run a spoon through in a zigzag motion to create a marbled effect. Seal the container and freeze for a few more hours until firm.

  11. You're done!

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