Buttermilk Blueberry Swirl Ice Cream
About the recipe
Using buttermilk in place of whole milk when making ice cream adds a lemony tang that pairs beautifully with blueberries.
While making the custard, it’s important to keep whisking the dairy mixture constantly so the buttermilk never separates from the cream. Make sure the ice cream base has cooled completely before churning.
Serves: 8 cups
Hands On Time: 30 minutes
Total Time: 2 hours and 0 minutes
2 cups heavy cream
1 cup buttermilk
1/2 cup plain Greek yogurt
1/2 cup sugar
6 large egg yolks
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 tablespoon vanilla
1/2 cup Blueberry Compote, or other blueberry jam
Fill a large bowl with ice water. Place a medium metal or glass bowl in the ice water.
In a medium saucepan, bring the cream and buttermilk to a simmer over medium heat. In a separate bowl, whisk together the yogurt, sugar, egg yolks, corn syrup and salt.
While whisking constantly, slowly pour the hot cream mixture into the egg yolk mixture. (Working slowly will prevent the eggs from scrambling.) Return the mixture to the saucepan and place over medium heat.
Cook the mixture, stirring constantly with a rubber spatula until it has thickened enough so that you can run your finger down the back of the spatula and the custard will hold the shape. Remove from the heat and pour through a mesh strainer into the bowl set in the ice water.
Let the ice cream base cool completely, then stir in the vanilla. Refrigerate until very cold, 4 to 6 hours.
Using an ice cream machine, churn the ice cream following the manufacturer’s directions. When the ice cream just finishes churning, pour in the blueberry compote while the machine is still running. Continue to churn just until the ice cream is evenly streaked with the compote. Transfer to an airtight container, cover and freeze until completely set before serving.