Pioneer Woman Blueberry Ice Cream

Pioneer Woman blueberry ice cream takes 13 hours and fresh blueberries, egg yolks and buttermilk to make a creamy, tangy homemade custard dessert. Save this easy summer ice cream for Fourth of July, cookout nights or a backyard potluck, because it's a make-ahead churned treat.

Cook the custard until it coats the back of a spoon, between 160 and 180°F on a thermometer. Pull it too early and the ice cream freezes thin and icy instead of rich.

Cooking the blueberries down with just a little sugar gives you a jammy puree that colors the whole batch deep purple. Stirring in cold buttermilk at the end cuts the sweetness, so every scoop tastes bright instead of heavy.

Pioneer Woman Blueberry Ice Cream

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

350

kcal

A cooked egg yolk custard folds together with jammy blueberry puree and tangy buttermilk for a smooth, rich scoop. After churning, a few hours in the freezer firm it up to great scoopable texture.

Ingredients

• 3 c. fresh blueberries
  

• 1 c. sugar, divided
  

• 1 pt. heavy cream
  

• 1 pinch kosher salt
  

• 6 large egg yolks
  

• 1 tsp. vanilla extract
  

• 1/2 c. buttermilk
  

Directions

• Cook the blueberries: Combine 3 cups fresh blueberries and 1/4 cup sugar in a small pot over medium heat and bring to a simmer. Cook, stirring occasionally, for 12 to 15 minutes until most of the fruit breaks down, then set aside to cool slightly.
• Warm the cream: Combine the remaining 3/4 cup sugar, 1 pint heavy cream and 1 pinch kosher salt in a medium pot over medium heat. Stir frequently just until the sugar dissolves, and don't let it boil before you take it off the heat.
• Temper the yolks: Whisk 6 large egg yolks in a medium bowl, then take 1/3 cup of the warm cream mixture from the pot. Drizzle it slowly into the yolks while whisking constantly, so they warm up without scrambling.
• Combine the custard: Pour the warmed yolk mixture back into the pot with the cream and whisk well to combine. That gives you one smooth custard base ready to thicken.
• Thicken the custard: Return the pot to medium heat and stir frequently with a rubber spatula, scraping the bottom and corners. Cook until it coats the back of the spoon, between 160 and 180°F on a thermometer.
• Strain and cool: Pour the custard right away through a fine mesh strainer into a large bowl set over a bowl of ice water. Stir to cool it slightly, then add the blueberry puree, 1 teaspoon vanilla extract and 1/2 cup buttermilk.
• Chill the base: Stir until the mixture reaches room temperature, then cover and refrigerate for 4 hours until cold. Overnight works too, and it makes the churning go smoother.
• Churn and freeze: Transfer the base to an ice cream maker and freeze according to the manufacturer's instructions. Eat it right away like soft serve, or move it to a container and freeze for at least 4 hours, up to 48 hours, for the best scoopability.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, ThermoPro instant-read thermometer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work fine here. They take a few extra minutes to break down on the stove, so keep stirring until you get the same jammy texture.

How long does homemade blueberry ice cream keep in the freezer?

The best texture comes within 48 hours of freezing in a covered container. After that it can get icy, since homemade ice cream has no stabilizers like store-bought.

Can I make the custard base ahead of time?

Yes, make the base the day before and refrigerate it overnight. A fully cold base churns faster and gives you a smoother ice cream.

What if I don't have an ice cream maker?

An ice cream maker gives the creamiest result, so it's the best way to make this one. Without one, you can freeze the base in a shallow pan and stir it every 30 minutes, though the texture will be a bit icier.

What's the most common mistake with the custard?

Overheating it is the big one, because the yolks scramble above about 180°F. Keep the heat at medium, stir constantly and pull it off as soon as it coats the back of a spoon.