I have really enjoyed experimenting with ice cream flavors, so this seemed like a natural choice. However, my first try was a fail. I added the blueberries directly to the maker during the process and it just didn’t do the trick. The blueberries remained whole and ended up tasting like little ice cubes…the blueberry flavor and bright color just didn’t come through. So, try number two was much better. I cooked down the blueberries with the honey and then added that to the coconut milk mixture. My oldest daughter told me that this is the second best ice-cream that I’ve made so far (Mint Choco Chip will always win her heart!).
1 pint of blueberries
1 can of coconut milk
1/4 cup raw honey
2 egg yolks
3 ounces 72% dark chocolate
1 tsp vanilla
Place coconut milk and vanilla in a medium saucepan over low heat. Whisk until blended.
In a small saucepan, add blueberries and honey. Cook on low heat as you “smoosh” the blueberries along the side of the pan while it heats.
Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the coconut milk mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan. Add the blueberry mixture and stir. Refrigerate until completely cooled.
Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.
For your chocolate, add this about halfway through the blending process. Also, you can use chips for this recipe, or as I did, just chop up a dark chocolate bar (I seem to find better quality chocolate in bar form).