Wild Blueberry Curd Ice Cream is a decadent dessert with a gorgeous color. You need this in your life!
I think it’s possible I went all last year without making homemade ice cream or curd recipes for the blog. These are two of my favorite things, and it tells me how burnt out I had become.
Therein lies one of the main dangers of turning a hobby into a career. Writing a book zapped all of my mojo, and I was worried it was gone for good.
Recently, the spark has been returning, and it’s like discovering an old friend. I want to shower my old friend with kisses. My god, I missed you.
Suddenly out of nowhere, I find myself desperate to play catch up, writing down recipe idea upon recipe idea. Things to make, things to try, ingredient combinations to explore.
I’m scared the spark will vanish before I’ve had a chance to get to everything. It was gone for so long! This feels foreign and lovely and confusing. Both exciting and tiresome at once.
I wanted to share some exciting news. Many of you have asked me about food photography lessons for quite some time, and I am thrilled to announce that I am teaching two workshops this summer! There will be a single day bootcamp class in June, and a two day workshop in July. I’m keeping each workshop very small, with only 6 students for a relaxed vibe and lots of hands-on experience. Edit: The workshops have ended!
Looking for more ice cream recipes?
Check out my Peanut Butter Banana Ice Cream, Strawberries and Cream Ice Cream, and Baileys Ice Cream!
Wild Blueberry Curd Ice Cream
Ingredients
- 3 cups frozen wild blueberries (see notes)
- 2 large eggs
- 3 large egg yolks
- 1 1/3 cups granulated sugar, divided
- 3 tablespoons cornstarch
- 1/4 cup fresh squeezed lemon juice (2-3 lemons)
- 4 ounces unsalted butter, cubed and at room temperature
- 1 1/2 cups half-and-half (or 3/4 cup heavy cream + 3/4 cup whole milk)
Instructions
- Place the blueberries in a medium saucepan over low heat with 2 tablespoons water. Stir occasionally for 5-10 minutes, until liquid has filled the saucepan and the mixture is just beginning to steam. Remove from the heat, and pour the juice through a fine mesh strainer into a bowl. Gently press the berries to release as much juice as possible from the skins and pulp. Discard the remaining solids. This should yield approximately 1 cup of juice. Wipe down the saucepan with a damp cloth to remove any solid bits that have have been left behind.
- In the same saucepan, whisk together the eggs, yolks, 1 cup of the sugar, and the blueberry juice. In a small bowl, whisk together the cornstarch and lemon juice (to prevent the cornstarch from clumping), then whisk into the other ingredients.
- Turn the heat to medium and whisk constantly until the curd thickens, 10-15 minutes. Remove from the heat and whisk in the butter, one piece at a time, until smooth. This should yield approximately 2 1/2 cups of curd.
- In a small saucepan, heat the half-and-half along with the remaining 1/3 cup sugar over medium-high heat while stirring, until the sugar has completely dissolved. Whisk into the curd until evenly combined.
- Transfer the mixture to a bowl and cover with plastic wrap, pressing it directing against the surface to prevent a skin from forming. Allow to chill in the refrigerator until very cold, preferably overnight.
- Prepare in an ice cream maker according to manufacturer instructions.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Isabelle @ Crumb says
Omigosh… that colour is just stunning! It feels like winter it taking forever to pack its bags and head out, but at least I can swoon over this ice cream and dream of summer in the meantime.
(PS: If I lived close enough to drive to MD, I’d totally jump on one of those workshops… lucky people who get to go!)
Aysegul says
I am so glad to hear that your desire to cook and blog is back. I can only imagine the burnout after writing a book. And a book like yours…
I also am so happy that you finally start teaching. I know a lot of people will benefit from your experience.
This ice cream.. That color is simply breathtaking my friend. The moody photos make it all the more exciting, mysterious and beautiful.
Cheers to all new projects, warmer weather coming and this ice cream!
Brandy | Nutmeg Nanny says
Oh man! Blueberry Curd! Obsessing over this!
Claudia | The Brick Kitchen says
Oh these look amazing!! So glad you’re recovering from cookbook-induced burnout – I can’t imagine the sheer energy that must go into an endeavour like that. Here’s to the creative spark!
Lisa says
This ice cream looks DELICIOUS!!
Tessa | Salted Plains says
The color of this ice cream is so beautiful!! I am all about this flavor too. Yum!
bella says
the color of this ice cream is unreal! and I just love the vintage tins you served them in!
Sherrie says
So fun! Have a blast with your workshops. The folks in your neck of the woods are lucky ducks.
Sabrina says
beautiful photography and wonderful recipe. thank you, love how straightforward it is!
Daniela says
It must be delicious.
Ashley says
This is the worse ice cream I have ever eaten… by far. I dumped it down the drain. Don’t waste your time making it.
Jennifer Farley says
I’m sorry to hear you didn’t like it.
neeta says
I like the idea of wild blueberry curd! thanks for sharing
Jo says
Love this. Can I make this without an ice cream maker?
Jennifer Farley says
I’ve always used an ice cream maker so I hate to give a definitive answer, but I think there might be ways to make this without a machine. I just did a quick search and came to this article, which seems plausible. You basically freeze the mix into ice cube trays to prevent one giant block from forming, then you process it in a food processor or blender. If you try this and it works, I’d LOVE to know. That’s kind of an amazing trick.
Tanah says
I am drooling over these pictures and we’ll, ALLLL of your postings!! What’s the chance…I know it’s asking a LOT, that you can make this without eggs and half/half? I have made all of my ice creams with coconut cream and honey because I can’t have eggs or dairy. Knowing your killer culinary skills, certainly you may know? Loving, your fan!
Jennifer Farley says
Thanks so much for the kind words! I think your best bet might be to make a wild blueberry coconut milk/cream ice cream. I have limited experience with vegan ice creams, but I’ve tasted some amazing ones. There are probably some other wonderful ingredients you can use if you search the web for vegan vanilla ice creams and then add in the blueberries. Unfortunately, egg yolks are what make curd a curd, and give it it’s signature flavor. So anything without eggs wouldn’t be a curd.
Joanne says
I didn’t even know you could make blueberry curd. What incredible ice cream!