Blueberry & White Chocolate Stracciatella Ice Cream
The creamiest blueberry & white chocolate stracciatella ice cream! Bursting with fresh blueberries, white chocolate shards & a hint of lime.
Servings: 1 Litre
Equipment
- Ice Cream Maker
- Blender
- Digital Food Probe
- Large Saucepan
- Microplane/Grater
- Mixing Bowl
- Sieve
- Stick Blender
Ingredients
Blueberry Puree
- 300 g Fresh Blueberries (Washed)
- 55 g Caster Sugar
- Zest Of 1 Lime
- Pinch Of Sea Salt
Vanilla Custard
- 325 g Whole Milk
- 55 g Caster Sugar
- 50 g Skimmed Milk Powder
- 40 g Glucose Syrup
- ½ Vanilla Pod (Or 2 tsp Vanilla Paste)
- ¼ tsp Fine Sea Salt
- 85 g Egg Yolks
- 300 g Double Cream
Stracciatella
- 100 g White Chocolate
Instructions
Blueberry Puree
- Place the blueberries, sugar, lime zest & salt into a saucepan then set over a low heat.
- Cook the blueberries, stirring frequently until they are soft & broken down then increase the heat to medium & continue cooking until thick & jammy. This will take 5 minutes or so. Make sure to stir the fruit occasionally to prevent it from catching.
- Once cooked, take the blueberries off the heat, leave to cool slightly then blitz in a blender until smooth. Pass through a sieve, into a bowl then leave to cool completely.
Vanilla Custard
- Place the milk, sugar, milk powder, glucose, vanilla & salt into a large saucepan.If you're using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the milk is heating up, place the yolks into a mixing bowl.
- Once the milk is steaming, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
- Remove the custard from the heat, stir in the double cream then pass into a bowl, through a sieve. Leave to cool to room temperature, stirring regularly.
- Once cool, add the blueberries into the custard, whisk to combine then give the blueberry custard a quick blitz with a stick blender. Cover the surface of the custard with a piece of baking parchment then chill in the fridge overnight.
Churning
- The next day, pour the chilled custard into an ice cream machine & start churning.
- In the meantime, roughly chop the white chocolate & place into a heatproof bowl. Melt the chocolate in a microwave (or over a bain marie) then transfer to a piping bag. Cut a small hole in the end then set aside.
- When the ice cream has reached soft serve consistency (the temperature will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst still churning. The chocolate will freeze into shards as it mixes through the ice cream.
- Once all the chocolate has been piped in, continue churning the ice cream for 30 seconds then transfer into a 1 litre tub. Leave to set in the freezer for at least 4 hours before serving.
Notes
1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Blueberries - Fresh blueberries work best for this ice cream but frozen will work too. Make sure to defrost them before weighing out & cooking. Blueberries contain quite a lot of water so make sure to cook them until thick. & jammy, to avoid making the churned ice cream icy.
3. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
5. Chocolate - A good quality chocolate works best for stracciatella ice creams. I used white chocolate but feel free to use dark or milk chocolate if you'd prefer.
6. Storage – Homemade ice cream will keep in the freezer for up to 2 weeks.