Today Is National Blueberry Muffin Day. I could have baked a special dessert filled with fresh blueberries, but I didn’t want to be standing in no hot kitchen here in NYC. So I decide to make something a little different, Blueberry Muffin Ice Cream. Your’e probably saying to yourself what the heck? But no it’s actually taste really really good I swear by it. Just make sure you use fresh blueberries not frozen and if you have the time to bake your own muffins, you can purchase the muffins from your local bakery.
1/4 cup superfine sugar 2 egg yolks
2 cups whole milk 2 blueberry muffins, crumbled
2 t. pure vanilla extract 1/4 cup of fresh blueberries
1 cup heavy cream, chilled
1. In a saucepan, blend the sugar into half the milk, then warm through until the sugar has dissolved. Stir in the vanilla and let cool.
2. Beat the cooled milk, in with the rest of the milk along with the heavy cream, egg yolks, and crumbled muffins. Pour into an ice cream maker and process following the manufacturer’s directions. Churn for 30 minutes or until almost firm, stir in the fresh blueberries, and transfer to a freezer container. Freeze for 15 minutes before serving or until required.
3. Stir in fresh blueberries 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.
4. Store the ice cream in the freezer for up to 3 months. Take it out 15 minutes before serving to soften.