This here is a bowl of delicious summery delight!!
I know many of you who read these recipes are dairy-free, so forgive me for posting this one (or back yourself to do a coconut milk/cream variety – use the same quantities as below), but I personally believe it’s too good NOT to share… so share I will 🙂
In our house we’re back to enjoying dairy. We made the switch to raw milk some time ago and refuse to look back. It’s creamy, luscious, and (from all I read) much more laden with goodies than the pasteurised alternative. Most of all its the full, wonderful taste that holds me – I’m a convert!
Anyway… finding myself with a surplus of frozen blueberries and extra raw milk around, I concocted this lovely dessert. I wanted to try my hand at an ice cream without any sweeteners other than fruit, and boy I’m glad I did! If you’re new to the low sugar party then you may like to add a tablespoon or so of pure maple syrup to the blueberry mix, but personally I think this lightly sweetened number is just perfect.
Combined with heartily dark flecks of chocolate – it’s the perfect way to end a meal on a beautiful blue sky day.
Try it out and let me know your thoughts (particularly if you substitute for coconut!)
Blueberry & Chocolate Chipped Ice Cream (makes just over 1 litre)
2 cups full-fat milk (raw and non-homegenised are my favourite here because its so deliciously creamy!)
1 cup cream (I love the Lewis Road variety, or if you’re lucky with extra creamy raw milk then scoop the cream of the top for this!)
4 egg yolks
2 tbsp full-fat milk, extra
2 cups blueberries (frozen or fresh)
1 tbsp vanilla extract
1/4 tsp salt
50g dark chocolate 70% cocoa solids or higher (I use Lindt 90% for this recipe), chopped
1 tbsp coconut oil
Place the milk and cream in a medium/large pot and heat over a medium-low heat until steaming.
Meanwhile heat the blueberries in a small pan until the juices run out – then blitz them with a stick whiz or blender until smooth.
In a separate bowl, beat the egg yolks and extra 2 tbsp of milk together until well combined.
When the milk/cream is steamy, remove from the heat. Pour half the quantity of milk/cream into the egg yolk mixture whilst whisking lightly. Then tip this back into the pot of milk/cream (while whisking again) and return to the heat to thicken. Continually stir during this process, it will take 2-5mins, stir until the mixture turns to a thin custard consistency (would coat the back of a wooden spoon).
Remove from the heat and stir in the pureed blueberries, vanilla extract, and salt. Set aside to cool in an ice bath in the sink or in the fridge (you want to get it to cold).
10 mins before you’re ready to churn the ice cream, it’s time to prepare the chocolate chip mix.
Add the chopped chocolate and the coconut oil to a small saucepan and heat over a low heat, whilst gently stirring with a spatula. When the mixture is glossy and smooth remove it from the heat and set aside.
Churn the blueberry ice cream base as per your manufacturer instructions with your ice cream machine. When you’re about 5 minutes from completion (when the ice cream is looking like soft serve consistency) slowly drizzle the chocolate sauce in through the top into the churning ice cream. It should harden and break into small flecks.
Once completed transfer your ice cream into your preferred storage container and pop it in the freezer.
It’s at it’s best quality if eaten within the next 3 days (but will keep longer).