Unbelievably Good Chocolate and Blueberry Ice Cream
The day I read this recipe in Dorie Greenspan’s Baking From My Home to Yours I went shopping. This is news? You are maybe thinking, well no but I went into a new deli type of shop and they sold blueberry preserve – which I bought, not knowing what I’d use it for exactly. When I was reading Baking later that same day I came across the chocolate and blueberry ice cream recipe and lo and behold it’s is one of the ingredients in this ice cream. Well if that’s not a sign to make something I don’t know what is!
The blueberry preserve (or jam) I have been looking for for quite some time, just to see what it was like. It tasted very much like blackcurrant jam, and if blueberry jam is out of the question I think blackcurrant would be an easy substitute.
The play in flavour between the chocolate and the blueberries in the ice cream is really delicious. I love chocolate. Chocolate almost anything. On TV last week (on Market Kitchen) I saw chocolate covered ants and other mini beasts, my hairs were standing on end with revulsion – so apparently not absolutely anything! Anyhow where this is going is Keith doesn’t go for chocolate in the big way I do, he likes it, but he can take it or leave it and he really loved it.
It’s made by making an egg custard and then melting chocolate into it, then after letting get cold you churn it in a machine and add in some blueberry preserve at the end. It only makes about a little over a pint of ice cream, but one big or two small scoops is really plenty for a serving. I really liked the fruity-ness of the preserve in the chocolate ice cream, and will definitely make this one again.