Today we made our first test batch for this coming spring/summer. We often test our new ice cream ideas at home in our Musso Lussino ice cream maker, in small one quart batches. This way, if a recipe goes terribly wrong (PG Tips ice cream, I’m talking to you), we haven’t wasted tons of ingredients and time. Today’s flavor: lime vanilla bean buttermilk ice cream with blueberry swirl.
Now, since we’re making this ice cream in January while we’re closed, we used your average grocery store (organic) blueberries. During blueberry season we get ours from either Lyon Farms or Snikroc; both farms have pick-your-own, which is a fun thing to do before it gets too unbearably hot. And I know maybe right now you’re thinking “man, those limes are kinda gross looking”, but Mrs. Parlour likes limes best when they’ve ripened a bit, until they’re more yellow than green. Buttermilk and fresh vanilla bean (not pictured) are also part of the equation.
First, we cooked down fresh blueberries with sugar and pressed them through a sieve to make a thick blueberry sauce.
While the sauce thickened up in the fridge, the ice cream base came together: first, cream, sugar, and vanilla bean:
Then lime zest, and a bit of cornstarch to thicken the custard.
After adding the buttermilk and some lime juice, we let the custard get nice and cold before churning.
Then came the slightly more challenging part; layering the just-churned ice cream with the blueberry sauce. See that blur in the top left corner of the photo? That’s my hand moving as quickly as I can make it.
We’re pretty happy with the end result, so we’re giving a pint away! Just leave us a comment letting us know what new flavors you’d like to see on the bus this year. We’ll choose a winner randomly by Monday at noon.