Crème Fraîche Blueberry Ice Cream

🧂 Ingredients

• 18 ounces fresh blueberries
• 6 large egg yolks
• ¾ cup sugar
• 1¼ cups whole milk
• ½ teaspoon pure vanilla extract
• 8 ounces crème fraîche

  or substitute full-fat sour cream

Instructions

• 1 Preheat oven to 400° F.
• 2 Line a rimmed baking sheet with aluminum foil. Place blueberries on prepared
  baking sheet. Roast berries for 12 minutes, shaking the pan every 4 minutes for
  even cooking. Remove from the oven and allow to cool.
• 3 In a blender, puree blueberries and any accumulated juices until smooth. Set
  aside.
• 4 In a large bowl, whisk together egg yolks and sugar.
• 5 In a medium saucepan over medium heat, warm the milk and vanilla. When mixture
  is just starting to simmer (do not let it come to a boil), turn the heat down to
  low.
• 6 Slowly ladle the warm milk mixture into the yolks mixture, whisking
  continuously.
• 7 Pour mixture back into saucepan over medium heat. Stir with a heatproof rubber
  spatula or wooden spoon for 5 to 10 minutes, or until slightly thickened.
• 8 Remove saucepan from heat and whisk in crème fraîche until smooth. Then stir in
  the roasted blueberry puree. Allow to cool for 5 to 10 minutes, stirring
  periodically.
• 9 Transfer mixture to a bowl with a tight fitting lid and chill until very cold,
  preferably overnight, if chilling in the refrigerator. I speed up the process by
  chilling it in the freezer – I just set a timer to stir it well every 10
  minutes, until it’s super cold.
• 10 Prepare ice cream according to the manufacturer's instructions. The ice cream
  will be a soft-serve consistency straight out of the machine. For a firmer ice
  cream, chill in freezer for at least a few hours or overnight.

Nutrition Info