That’s right, I’ve got three balls. What’ve you got? Huh? Never mind, I really don’t want to know. So I’ll just awkwardly babble about- hey what’s that over there! It’s blueberry ice cream! How convenient.
Adapted from http://thepioneerwoman.com/cooking/2009/07/blackberry-ice-cream-part-deux/
Custard:
Bring 3/4 cups of half and half and a scant 1/2 cup of sugar to a simmer (don’t forget to stir). Temper your hot cream into two beaten egg yolks, whisk, whisk, whisk, transfer the entire mixture back to the pot and cook, stiring constantly until your custard has thickened enough so that when you draw a line through it on the back of a spoon the custard stays separated. Cool. Add 3/4 cups of heavy cream. Chill. Freeze in ice cream machine according to the manufacturer’s instructions as is for a sweet cream ice cream or make tasty tasty blueberry compote for crazy good blueberry ice cream.
