Thursday, 20 September 2012

Blueberry Swirl Ice Cream

My poor dog. She may have had to experience a bit of a spill in the kitchen. Now typically that wouldn't be a problem. Either she would quickly clean it up, or one of the humans would be mean and shoo her away and then clean it up themselves. No, this time clean up was not easy. You see I spilt hot custard on my beautiful dog's back. Luckily her furs so thick I don't think she felt anything (plus it wasn't like I dropped the whole pot on her, it was more like a quarter size dollop that dropped off the sieve as I moving it to the sink.) If she hadn't been in her usual spot (the mat right at the sink) she could have avoided this accident but hello, have you tried to keep a dog out of the kitchen? I mean, there's food in there, come on.

Unfortunately for Kona, the custard landed on a part of her back that she was unable to reach to lick away. I swiped at it with a towel but all I managed to do was spread it around. So now she has a lovely crusty patch on her back. Oh well, it's experience (or maybe that's when there's mud on a truck). She sheds so much that it really doesn't matter. I'm sure she has about a three day turn around time on fur, so I'm sure by the weekend she'll be back to her pretty little self.

By the way, this vanilla ice cream recipe is AWESOME! I was so happy with the way it turned out, because it actually resembles ice cream (unlike the ice milks that I've made in the past).

I used David Lebovitz vanilla ice cream recipe and the blueberry sauce was adapted from Dollface Delights (a blog name that makes me think of my pup who's given name by her breeder was called Kinkel Delight).


For the ice cream
1 C.Half & Half
A pinch of Salt
3/4 D. Sugar
2 C. Heavy Cream
5 Egg Yolks
2 Tbsp. Vanilla

For the blueberry swirl  (Cut these measurements in half if you don't want any leftover sauce.)
2 C. Blueberries
2 Tbsp. Orange Juice
3/4 C. Sugar
2 Tsp. Cornstarch


For the ice cream
~In a medium saucepan, heat the half & half, sugar and salt.
~In a bowl, whisk together the egg yolks.
~Pour about half of the warmed cream mixture into the yolks, whisking constantly.
~Place yolk and cream mixture back into the saucepan.
~Cook over medium-low heat, while stirring constantly and scrapping the bottom of the saucepan with a spatula
~When the mixture thickens and coats the spatula, strain the mixture through a sieve into a bowl.
~Add in the cream and vanilla. Stir
~Refrigerate mixture to chill thoroughly.

For the blueberry swirl
~Place berries, juice and sugar in a saucepan and cook on medium heat until berries burst and mixture cooks down. Stir constantly as to prevent burning.
~If too liquidly scoop a couple spoonfuls of the liquid into a small bowl and add in the cornstarch (or a ratio of the cornstarch) and whisk to get rid of the lumps. Pour back into saucepan and stir.
~Refrigerate sauce until it is cooled through.

Assemble the swirl
~Place ice cream custard into ice cream maker and freeze according to manufacturer's instructions.
~When ice cream is done, place a layer of cream in a container and place blueberry syrup by the dollop on top. Layer more cream and gently spread it out, making sure not to mix the two layers too much then repeat with more syrup. Continue until you run out of ice cream and syrup.
~Gently swirl with a spoon the top two layers together.
~Place ice cream in freezer.


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