Total Calories: 973
* * For a less rich dessert, replace 2 cups of the whipping cream with 2 cups milk. In a medium bowl, beat egg yolks. Add 1 cup sugar and salt, beating until well blended set aside.
In a medium saucepan over medium-low heat, bring 2 cups of the cream to just under boiling. Gradually stir one-third of the hot cream into the yolk mixture until smooth, then stir back into hot cream in saucepan. Stirring over low heat, cook until mixture coats a metal spoon and is slightly thickened.
Place saucepan in a bowl which contains cold water and ice. Stir cream mixture to cool quickly and stop the cooking remove from ice water. Stir in remaining cream and vanilla. Pour into a 2-quart ice cream freezer container cover and refrigerate at least 1 hour.
Meanwhile, in a small saucepan over medium heat, bring blueberries, 1/3 cup sugar and water to a boil. Cook and stir for 5 minutes or until blueberries are tender and broken up. Transfer to a small bowl cover and refrigerate at least 45 minutes.
When ready to churn ice cream, stir lemon juice into chilled custard mixture. Pack and churn according to manufacturer's directions until mixture is almost frozen and mushy. Wipe salt and ice off container lid, remove dasher. With a long handled spoon or spatula, stir in blueberry sauce to swirl. Cover, pack and ripen according to manufacturer's directions, about 2 to 4 hours.
This Blueberry Swirl Ice Cream recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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