Blueberry Ice Cream Bowl

Creamy, pastel-purple blueberry ice cream scooped into a frosty bowl is the kind of simple dessert that looks dreamy and tastes even better.

Ingredients

• 2 cups fresh or frozen blueberries
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/8 tsp fine salt
• 1/2 cup fresh blueberries, for serving

Instructions

1. In a saucepan over medium heat, combine 2 cups blueberries, 1/4 cup of the sugar, and the lemon juice. Cook for 5-7 minutes, stirring and lightly mashing, until juicy and softened. Blend until smooth, then strain if you want an extra-silky texture. Let cool completely.
2. In a separate saucepan, heat the heavy cream and milk over medium-low heat until steaming but not boiling.
3. In a bowl, whisk the egg yolks with the remaining 1/2 cup sugar until pale. Slowly pour in a little of the hot cream mixture while whisking, then gradually whisk in the rest.
4. Return the custard to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil.
5. Remove from the heat and stir in the vanilla, salt, and cooled blueberry puree. Chill the mixture in the refrigerator for at least 4 hours, or until very cold.
6. Churn in an ice cream maker according to the manufacturer’s instructions until thick and creamy. Transfer to a container and freeze for 2-4 hours for a firmer scoop.
7. Scoop into dessert bowls and top with the remaining fresh blueberries before serving.

Tip: For the prettiest color and boldest berry flavor, use ripe blueberries and chill your serving bowls before scooping.