Blueberry, Basil, and Honey Ice Cream
This blueberry basil ice cream is a little bit of an experiment. Let me know how it works for you so I can edit the recipe!
Equipment
Ingredients
- 2 1/2 cups blueberries
- 1/4 cup water
- 1 cup sugar
- 1.5 tsp powdered gelatin
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1 tbsp chopped basil
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup honey
Instructions
- Place the blueberries, water, and sugar in a pot and bring to a simmer. Cook until all the blueberries have exploded into a purply sauce thick enough to coat the back of a spoon, but not necessarily as thick as jam. Set aside to cool.
- While the blueberries are cooling, bloom the gelatin in 1 tbsp of the milk.
- Place the rest of the milk, heavy cream, basil, and salt into a pot. Heat until steaming.
- Add the bloomed gelatin into the milk mixture and stir until gelatin is dissolved. Then, take the mixture off the heat. Do not let the mixture boil.
- Stir the blueberry sauce back into the mixture and add the vanilla.
- Strain the whole concoction into a bowl or pitcher to get rid of basil leaves and blueberry skins. Let cool. You can keep this mixture in the fridge, covered, until ready to churn.
- When ready, pour your blueberry ice cream mixture into your ice cream machine and churn according to the machine's instructions. I like to add in my 1/4 cup honey as the ice cream is close to being done churning, so I get some honey swirls that don't fully incorporate, but you can add the honey at any time.
- Scoop churned ice cream into a container and freeze for at least two hours to firm up, or serve immediately at soft serve consistency.