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ICE CREAM - Blueberry Mint Ice Cream
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Yield: 1 quart, about 8 servings.
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| MELT’S BLUEBERRY-MINT ICE CREAM DMN | |
| 2 quarts | half-and-half |
| 1 cup | sugar |
| 5 | egg yolks |
| 1 teaspoon | vanilla |
| 1 tablespoon | lemon zest |
| 1 (8-ounce) jar | your favorite fresh local jam, (we love Moore Jam’s blueberry-lemon) |
| 1/2 cup | chopped mint leaves |
Preheat oven to 375 F.
Attach thermometer to the side of a saucepan. Add half-and-half and sugar and cook over medium heat; stir constantly. When temperature reaches 110 F, remove from heat for 5 minutes.
Temper your eggs with 1/2 cup of the hot cream mixture. Then add the eggs and cream mixture back to the pot while whisking. Place pot back on stove and add vanilla and lemon zest. Continue to stir until temperature reaches 160 F; count to 10 and remove from heat. Pour into a bowl, let cool, then chill the mixture in the fridge overnight.
When ready to make ice cream, pour custard into ice cream freezer and freeze according to manufacturer’s instructions; 5 minutes into freezing, add jam. When your ice cream looks almost done, add chopped mint.
Makes 1 quart, about 8 servings.
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