Fresh summer blueberries transform ice cream from simple to amazing, with a stunning deep purple colour. This ice cream flies off the menu at Cochon — it's a dazzling partner to apple pie or on its own. As a finish to a backyard cookout, consider using oatmeal cookies to make blueberry ice cream sandwiches.
3 pints fresh blueberries, rinsed and dried
2 tablespoons fresh lemon juice
1 (14-ounce) can sweetened condensed milk
8 egg yolks
1 whole egg
1 cup whole milk
1 quart cream
Puree two pints of the blueberries in a blender, then strain the juice into a bowl, discarding the skins. Stir in the lemon juice.
Slowly whisk together the condensed milk, yolks, and egg in a large mixing bowl, then gently whisk in the milk and cream. (For the densest, creamiest results, you want to avoid beating in too much air while combining the ingredients.)
Stir in the blueberry-lemon juice and the remaining pint of blueberries, then transfer the mixture to an ice cream maker. Following the manufacturer's directions, process the ice cream until the mixture starts to thicken. Transfer the ice cream to a plastic container with a tight-fitting lid and freeze for an additional 1 to 2 hours before serving.
Makes about 1 1/2 quarts
Reprinted from Real Cajun by Donald Link. Copyright © 2009 Donald Link. Published by Clarkson Potter/Publishers, a division of Random House, Inc.