Blueberry-Lime Ice Cream Aug 23rd 2013, 14:45, by Max Falkowitz Scooped  [Photograph: Max Falkowitz] In this ice cream, blueberries are cooked into a rich jam with lime, star anise, and cinnamon, then blended into a custard for an ice cream that tastes like blueberry cobbler, but a lot more interesting. About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz. About This Recipe Yield: | makes 1 quart | Active time: | 1 hour | Total time: | 1 hour, plus an overnight chill | Special equipment: | ice cream maker, blender or food processor | This recipe appears in: | Scooped: Blueberry-Lime Ice Cream |
Ingredients - 2 cups blueberries
- 1 star anise star
- 1/2 teaspoon cinnamon
- Peeled zest of 1 lime
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 2 teaspoons lime juice from 1 lime, or to taste
- 3/4 teaspoon kosher salt, or to taste
Procedures -
In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender. -
On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan. -
Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness. -
Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.
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