Blueberry Philadelphia Style Ice Cream
Photo by Jennifer May
MAKES
Two pints
TAKES
Prep time: 5 hours 15 minutes
Cook time: 15 minutes
Total: 5 hours 30 minutes
✻ ABOUT THIS RECIPE
This style of ice cream is known as Philadelphia Style, which means the base doesn’t contain eggs. My version is loaded with blueberries, and flavored with vanilla bean, which I think always make blueberries taste even blueberry-er! Eggless ice creams are known for being a bit icier, but they also have a delightfully pure flavor. Let the ice cream soften at room temperature for a few minutes to soften it before scooping—even if it did become a bit icy, this should help bring it back to creamy perfection!
INGREDIENTS
285 g / 2 cups blueberries (fresh or frozen - see Note)
150 g / ¾ cup granulated sugar
½ vanilla bean, split lengthwise
350 g / 1 ½ cups heavy cream
230 g / 1 cup whole milk
Cake with Your Ice Cream?
METHOD
1. In a medium saucepan, combine the blueberries and sugar. Scrape the seeds from the vanilla bean and add the seeds and pod to the pan. Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low and continue cooking until the blueberries have softened and released their juices, about 10 minutes.
2. Transfer the blueberry mixture to a blender and puree (vanilla bean and all). Strain the mixture into a large bowl.
3. Stir in the cream and milk, mixing until uniformly combined. Transfer to the refrigerator to chill overnight.
4. Transfer the chilled mixture to an ice cream maker and churn according to manufacturer’s instructions until the ice cream is thick and frozen (it should resemble soft serve). Transfer to a storage container, cover tightly, and freeze for at least 4 hours before scooping and serving.
NOTES
Either fresh or frozen blueberies work for this recipe (and no need to thaw frozen blueberries before using them)!
My favorite blueberries to use for this are fresh, in season blueberries - or wild blueberries (fresh or frozen - I like the brand Wyman’s, which you can often find in grocery stores.
In season or wild blueberries make the most flavorful ice cream, and also will tint it the most vibrant color (like in the photograph above).
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
