Love to make ice cream as soon as spring approaches! This ice-cream or gelato is both delicious and beautiful! I buy Swedish blueberries from the freezer section; they have the best taste in my opinion before we get fresh Swedish blueberries. Frozen blueberries cost half as much as fresh blueberries right now in Sweden.
500 grams of frozen Swedish blueberries or just blueberries
2 tablespoons of lemon juice
1 teaspoon of rose water
500 grams of full-fat milk (5 dl)
250 grams of heavy cream (2.5 dl)
1 teaspoon vanilla sugar (or extract)
3 egg yolks
1 whole egg
170 grams of sugar (1.5 – 1.7 dl )
- Combine, blueberry, sugar, lemon juice and rosewater in a saucepan.
- Keep it on low heat with the lid on. Wait until the sugar has dissolved and the frozen berries have been thawed (5 – 10 minutes).
- Pour the blueberry mixture into a mixer and run it for a few minutes.
- Strain it through a fine mesh strainer, set aside.
- Pour 1 whole egg, 3 egg yolks and 170 grams of sugar into a separate bowl, whisk until the mixture becomes really creamy and becomes lighter in color, set aside.
- Mix milk, salt and vanilla sugar or extract in a saucepan.
- Heat it to about 85 – 90 degrees (Celsius), do not allow to boil, just to the simmering point!
- Pour over the warm milk mixture a little at a time over the egg and sugar mixture, whisk all the time.
- Pour the mixture back into the pan, put it on low heat, whisk all the time until the mixture begins to thicken, or almost begin to simmer (do not allow to boil), remove it from the heat.
- Pour the blueberry mixture into the pan and mix well.
- Add the cream and mix well.
- Cool the mixture – put in in the refrigerator for 4 – 6 hours before processing it in the ice-cream maker.
- Process it in the ice machine.
Serve it as it is with meringue and pistachios or as I did; as part of a glass bomb.