Unbelievably Good Chocolate Blueberry Ice Cream Recipes

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
• Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
• Strain mixture and discard seeds and skins.
• Stir in cream.
• Cover and refrigerate overnight.
• Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
• Refrigerate remaining mixture until ready to freeze.
• Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

CHOCOLATE COVERED BLUEBERRIES

Steps:

• Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.
• Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

UNBELIEVABLY GOOD CHOCOLATE BLUEBERRY ICE CREAM

Steps:

• Add chocolate to a 1-quart glass measuring cup.
• Bring milk and cream to a boil in a medium saucepan.
• Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.
• Still whisking, drizzle in about 1/3 of the hot liquid-this will temper, or warm, the yolks so they don't curdle.
• Whisking all the while, slowly pour in the remaining liquid.
• Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.
• The custard should reach at least 170°, but no more than 180°, on an instant read thermometer.
• Immediately remove pan from the heat and pour the custard over the chopped chocolate.
• Let the mixture sit for 1 minute, then using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
• Refrigerate the custard until chilled before churning it into ice cream.
• Scrape the chilled custard into the bowl of an ice cream maker; churn according to manufacturer's directions.
• When the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend.
• Pack the ice cream into a container and freeze it until it is firm enough to scoop.

BLUEBERRY ICE CREAM

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.