Such an elegantly beautiful dessert to look at my Blueberry Bloom Ice Cream has a grown up, smooth blueberry flavour, layered with subtle, but definite flavours that come from the added Bloom Gin.
The blueberries in this ice cream are very gently cooked with a little sugar, so as not to lose their distinct flavour. Wonderfully floral, a splash of Bloom Gin not only adds to the delightful, fruity flavour, it compliments the sweetness of the blueberries.
After freezing, which can dull some flavours, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. As the blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin, which I absolutely adore. The blueberries providing interest against the smooth, silky ice cream.
I use a ice cream maker to make this ice cream, because the churning action stops such a large volume of fruit creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.
Recipe: Makes 1L Blueberry Bloom Ice Cream
300ml/ 1/2pt Double Cream
300ml/ 1/2pt Milk – Whole or Semi Skimmed
1/2tsp Vanilla Extract – I use Nielsen-Massey
4 Large Free Range Egg – freeze the whites for up to 1 month
1tsp Corn Flour
5tbsp Caster Sugar
300g Fresh Blueberries
1tbsp Caster Sugar
1tbsp Tap Water
2tbsp Bloom Gin
Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.
Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.
- Place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin. Set to one side.
- Making the ice cream base:
- Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
- In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
- Whisk the eggs until they are pale and creamy.
- With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
- Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
- Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
- Place cling film directly on top of the custard, this will stop a skin from forming.
- Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
- When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.
- Pour the blueberry mixture into the cold custard ice cream base and stir.
- Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
- With the machine switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
- Churn until the ice cream is softly frozen – about 20 minutes.
- Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.
- Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.
To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. This will allow the ice cream to soften slightly. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.
This stunning looking ice cream looks elegant scooped into martini glasses.
Perhaps served with a glass of Bloom Gin, tonic water and 3 blueberries, over ice?
Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.
If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:
There are other iced recipes on here, like my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store.
If you do make this Blueberry Bloom Ice Cream, please use Bloom Gin. It simply will not taste the same with other gins. The floral honeysuckle, chamomile and pomelo botanicals, used in the art of distilling Bloom Gin, balance with this ice cream perfectly.
Whatever you are making, baking and creating in your kitchens, as you prepare a feast, have fun. Food and drink should be enjoyed with good company.