Blueberry Cobbler Ice Cream
Photo by John Haigwood, Haigwood Studios
Recipe by Maggie Rentz Smith,
Executive Chef/Co-Owner, Westside Creamery
Yield: about 1 1/2 quarts
1 cup milk
3/4 cup sugar
1 vanilla bean
5 egg yolks
2 cups heavy whipping cream
Blueberries (recipe included)
Crumble (recipe included)
Heat milk, salt and sugar in a saucepan over low heat. Split vanilla bean
lengthwise and scrape seeds into milk. Add bean pod to milk. Remove from
heat and let sit, covered, for 1 hour.
Re-warm milk mixture over low heat. Whisk egg yolks in a bowl and
gradually add small amounts of warmed milk, whisking constantly. Pour
tempered yolks into the saucepan with warm milk and cook over low heat,
stirring constantly until custard thickens enough to coat the spoon. (See Crème Brulée Ice Cream recipe on page 28 for
tempering and "nappé" references.) Strain custard into heavy cream. Chill mixture 8 hours or overnight, then freeze in
ice cream maker according to the manufacturer’s instructions.
Add Blueberries and Crumble to the ice cream at the very end of the churning process,
before putting the completed mixture into the freezer.