Hope you had a great Thanksgiving!
Just a reminder that this weekend, Chefs A’ Field will be featuring Cascadian Farm and the Flying Fish Restaurant in Seattle. Check your local PBS listings for show times.
Here’s the second recipe from Chef Christine Keff, Blueberry Swirl Ice Cream, which is featured in this week’s episode. I cannot even describe how amazing this ice cream is—rich and creamy, with a bit of tartness from the blueberries. Enjoy!
Chef Christine Keff ~ Flying Fish Restaurant in Seattle, WA
Blueberry Swirl Ice Cream
1 cup Organic Milk
3/4 cup Sugar
1 Vanilla Bean
pinch of Salt
5 Egg Yolks
2 cups Heavy Cream
3 cups Cascadian Farm Blueberries, rinsed and de-stemmed
1/2 cup Organic Sugar
juice of 1 Lemon
To make the vanilla custard, put the milk, 3/4 c of sugar and pinch of salt in a heavy-bottomed saucepan. Slice open the vanilla bean and scrape the seeds into the milk; add the bean to the milk as well.
Heat the milk until just under a simmer. Slowly whisk the hot milk into the egg yolks, then put the entire mixture back into the saucepan. Heat over low flame, stirring constantly, until the mixture has thickened enough to coat a spatula.. Remove from heat, strain and cool completely.
Meanwhile, put the berries, ½ c sugar and lemon juice in a saucepan and simmer until the berries have burst and softened. Cool completely.
Freeze the vanilla custard in an ice cream freezer. When it has frozen, pour the blueberry mixture into the machine while it’s running. Stop the machine when the berries are barely incorporated. Scoop the ice cream into a container and harden for a couple of hours in a freezer.
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