Vanilla Blueberry Thyme Swirl Ice Cream
Servings 1 quart
Ingredients
- 3 large egg yolks
- 150 grams sugar
- 2½ cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla paste or vanilla extract
- ½ teaspoon salt
- ⅓ cup blueberry thyme jam
Instructions
- In a large bowl, stir to break the egg yolks. Add sugar and whisk until pale and smooth.
- In a medium saucepan, combine heavy cream, milk, vanilla and salt. Cook over medium heat. Bring mixture just to a simmer, about 5 minutes, stirring often. Remove from heat.
- While whisking the egg yolk mixture, slowly pour in a little bit of hot cream. Whisk to mix and add more. Whisk again. Pour in about half of hot cream. Then whisk the yolk mixture back into the pot with the cream. Return the pot over medium heat and cook until the mixture is thick enough to coat the back of a wooden spoon (about 180˚F on an instant thermometer), about 4 minutes, stirring constantly. Remove from heat.
- Strain the ice cream base through a fine mesh sieve into an airtight container. Cover and chill in the fridge for at least 4 hours or overnight.
- 1 hour before churning the ice cream, put an ice cream container (and a large mixing bowl if there is space) in the freezer. If your freezer doesn’t have space, put the mixing bowl in the fridge.
- Pour the ice cream base into an ice-cream maker by following the ice-cream maker instruction. Scoop out 1/3 cup of jam. When the ice cream is done, transfer the ice cream to the cold mixing bowl. Working quickly, add the jam and mix together for a few times. Do not over mix. Transfer the ice cream to the cold ice cream container. Cover and freeze for at least 4 hours before serving.
Notes
- This ice cream is a little softer than regular ice cream. It took me longer to churn and it’s softer when scooping out. But texture is great.
- Thyme flavor is very very mild in the ice cream. If you like, you can add a little bit of minced thyme leaves along with the jam or sprinkle little bit over the ice cream when serving.
- To help to keep the ice cream stay fresh, press a parchment paper on the surface of the ice cream when it’s completely solid (after 4 hours of freezing).