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Blueberry Muffin Ice Cream

Blueberry Muffin Ice Cream - recipe card
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A rich, custard-based ice cream that captures the essence of a classic blueberry muffin. A brown sugar and vanilla base swirls with tangy blueberry compote and buttery streusel crumbles for a creamy, crunchy, and fruity dessert.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 5 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar (for blueberry swirl)
  • 1 tsp fresh lemon juice
  • 1/4 cup all-purpose flour
  • 2 tbsp packed light brown sugar (for streusel)
  • 2 tbsp cold unsalted butter, cubed
  • 1/4 tsp ground cinnamon
  • Pinch kosher salt

Instructions

  1. Preheat oven to 350°F (177°C). Line a small baking sheet with parchment paper. In a small bowl, whisk together flour, 2 tbsp brown sugar, cinnamon, and a pinch of salt. Add cold butter cubes and cut in with a pastry cutter or your fingertips until the mixture resembles coarse meal with pea-sized butter bits. Spread evenly on the prepared sheet and bake for 10 minutes, until golden and fragrant. Let cool completely on the sheet; the streusel will crisp as it cools. Set aside.
  2. In a small saucepan over medium heat, combine blueberries, 2 tbsp granulated sugar, and lemon juice. Cook, stirring occasionally, until the berries begin to burst and the mixture thickens, about 5-7 minutes. Use a fork to lightly mash about half the berries. Transfer to a bowl and let cool completely. Refrigerate until needed.
  3. In a medium heavy-bottomed saucepan, whisk together heavy cream, whole milk, 3/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 tsp kosher salt. Heat over medium, stirring occasionally, until the mixture is steaming and small bubbles appear around the edge (do not let it boil). Remove from heat.
  4. In a separate medium bowl, whisk the egg yolks until smooth. While whisking constantly, slowly pour about 1 cup of the hot cream mixture into the yolks to temper them. This prevents the yolks from scrambling when added back to the pot.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Place over medium-low heat and stir constantly with a wooden spoon or silicone spatula, scraping the bottom and corners, until the custard thickens enough to coat the back of the spoon (about 170°F/77°C on an instant-read thermometer). Do not let it simmer or boil, or the eggs will curdle.
  6. Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract. Let cool at room temperature for 30 minutes, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. The base must be fully cold before churning.
  7. Once the custard base is cold, churn in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency. During the last minute of churning, add the blueberry compote and crumbled streusel; mix just until distributed. Do not overmix or the streusel may break down.
  8. Transfer the ice cream to a freezer-safe container, pressing a piece of plastic wrap directly onto the surface to prevent ice crystals. Seal with a lid and freeze for at least 4 hours, until firm enough to scoop. For best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.

Notes

Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface before sealing to minimize ice crystals. For best scoopability, let the ice cream soften at room temperature for 5-10 minutes before serving. Do not refreeze after thawing. The streusel will soften over time but retains some crunch for the first week.

Nutrition

Keywords: blueberry muffin ice cream, blueberry ice cream, muffin flavored ice cream, custard ice cream, homemade ice cream, blueberry dessert, summer dessert, American ice cream, brown sugar ice cream, streusel ice cream

Find it online: https://copycatkitchenco.com/blueberry-muffin-ice-cream/