Blueberry Muffin Ice Cream

I had high hopes to purge through my Pinterest boards this summer. While I have been able to clear many irrelevant, no longer useful, and "What was I thinking when I pinned this?" pins, I still have many more to delete-mainly recipes. I would like to try them though before they are removed. Hence ice cream all the time. 

This blueberry muffin ice cream was fairly simple to make and tasted pretty good. It wouldn't be one I would die to have again but if I did I would change a few things. 

For the Ice Cream:

3 cups half and half
1/4 cup sugar
1/4 cup brown sugar, packed
3 egg yolks
3/4 tsp kosher salt
4 oz butter
2 tsp vanilla extract
1/4 cup blueberry compote or jam
3 tablespoons cinnamon streusel

Simmer the butter on medium heat until takes on a nice golden brown color then let it cool to room temperature. In a large pot, bring the half and half, sugar, and salt* up to an almost boil over medium high heat.

Whisk together the yolks.
 To temper the eggs, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, constantly stirring along the bottom of the pot to ensure even cooking.
Once it has reached the 170, remove from heat and whisk in the vanilla and brown butter.

Strain through a wire mesh strainer to catch any egg chunks if some had cooked.

Allow to cool to about room temperature and place in the fridge.

Mix it in your ice cream maker. Once firm, pour the ice cream into a bowl and fold in the blueberry compote and then the streusel so it ribbons through it. Put in a container and freeze until firm. Enjoy!

*The original recipe said to mix the sugar and salt with the eggs but I found this to be somewhat gritty. If I were to make it again, I would definitely mix them with the half and half over heat so they can dissolve.




For the Compote:
4 cups blueberries
3 limes- juiced
2 cups sugar

Mix all the ingredients in a bowl and then heat over a medium flame until the blueberries liquify and the mixture appears like a syrup. Pour into the jars, tighten the lids, and flip upside-down until room temp. Keep refrigerated.

This is what happens when you use 2 time the amount of blueberries that you should.

For the Streusel:
1/2 cup flour
2 oz butter, cold and cubed
1/4 cup sugar
1 teaspoon cinnamon
Pinch of salt

Using your fingers or a food processor, combine the flour, sugar, salt, and cinnamon and then mix in the butter until crumbly. Place on a baking sheet with a silicone mat and bake at 350 F for 10 minutes. Break apart and mix the streusel up, and bake for another 10 minutes or until golden brown. Crumble and cool.