This June, beat the heat with this sweet from Life Raft Treats! Charleston chefs Cynthia Wong (of James Beard Award nomination fame) and Mary Oster share their recipe for Buttermilk-Blueberry Ice Cream, complete with a blueberry swirl crafted using Lowcountry Creamery buttermilk and Black Pearl organic blueberries.
For the ice cream base
- ½ cup whole milk
- 1 ½ cups heavy cream
- 6 egg yolks
- ¾ cup sugar
- 1 cup buttermilk
Place the milk, cream and sugar in a medium pot and bring to a simmer. Whisk the yolks, and one ladleful at a time, whisk half of the cream mixture into the yolks. Pour the yolk mixture back into the pot with the rest of the cream mixture and cook over low heat, stirring constantly with a rubber spatula. Cook the mixture until it is thick enough to coat the back of a spoon, about 10 minutes. Pour the custard through a fine sieve and cool in an ice bath. Once completely cool, transfer to the refrigerator and chill overnight.
For the blueberry swirl
- 1 pint blueberries, washed and picked over
- 1 cup granulated sugar
- 1/2 teaspoon lime juice
Place the blueberries in a medium pot over medium heat. Lightly mash a quarter of them, then add the sugar and lime juice. Reduce heat to low and simmer for 15 to 20 minutes or until nice and jammy. Transfer to a blender and blend on high until smooth. Press through a fine sieve to remove seeds. Cool completely, then refrigerate.
To make the ice cream
Place a medium bowl into the freezer. Churn the ice cream base in an ice cream maker until the texture of thick soft serve. Scrape the ice cream into the frozen bowl. Working quickly, drizzle the blueberry swirl on top and lightly swirl together, allowing thick streaks of blueberry to remain. Freeze for four hours, or until firm enough to scoop.