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Blueberry Basil Cornbread Custard Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 13 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 13 hours 10 minutes
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Description

Blueberry Basil Cornbread Custard Ice Cream is a delightful homemade treat combining creamy custard ice cream with a vibrant blueberry basil jam and sweet honey cornbread pieces. This recipe involves preparing a rich custard base, a fresh fruit jam infused with basil, and a tender honey cornbread that is toasted and added for texture. Perfect for summer or any occasion where you want a sophisticated twist on classic ice cream flavors.

Ingredients

For the Custard Ice Cream:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup milk powder
  • 1/4 cup honey or maple syrup
  • 1/3 cup brown sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla bean paste

For the Blueberry Basil Jam:

  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 8 basil leaves, finely chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon cornstarch

For the Honey Cornbread:

  • 1 cup all purpose flour
  • 1 cup finely ground yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup granulated cane sugar
  • Zest of 1 orange
  • 5 tablespoons softened butter
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1/4 cup honey
  • 2 tablespoons melted butter, for toasting
  • 2 tablespoons granulated sugar, for toasting

Instructions

  1. Make the Custard Ice Cream Base: In a large saucepan, combine whole milk, heavy cream, milk powder, and honey. Whisk together and place over medium-high heat to warm to 110°F. Remove from heat immediately once reached.
  2. Temper the Eggs: In a large bowl, whisk the egg yolks. Gradually add 1/4 cup of the hot milk mixture to the yolks while whisking continuously to temper the eggs. Repeat this two more times, then pour the tempered yolk mixture back into the saucepan.
  3. Cook the Custard: Return the saucepan to medium heat. Stir the mixture continuously until it reaches between 170°F and 175°F, about 8 to 10 minutes. The custard should slightly thicken and coat the back of a spoon. Remove from heat and stir in the vanilla bean paste.
  4. Cool the Custard: Pour the custard into a heat-safe glass container. Allow to cool at room temperature for 15-20 minutes, then refrigerate until completely chilled, at least 2 hours or overnight.
  5. Prepare the Blueberry Basil Jam: In a small saucepan, combine blueberries, granulated sugar, lemon juice, and water. Cook over medium heat until the blueberries release juice and soften, about 5 to 7 minutes. Mix cornstarch with a little water to form a slurry, then add to the saucepan along with chopped basil leaves. Stir and cook until thickened. Remove from heat and let cool.
  6. Make the Honey Cornbread Batter: In a mixing bowl, whisk together flour, cornmeal, baking powder, salt, granulated cane sugar, and orange zest. In a separate bowl, combine softened butter, buttermilk, egg, and honey. Pour the wet ingredients into the dry and stir until just combined.
  7. Bake the Cornbread: Preheat the oven to 375°F (190°C). Pour batter into a greased baking dish and bake for approximately 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool.
  8. Toast the Cornbread: Cut the cooled cornbread into small cubes. Toss them with melted butter and granulated sugar. Toast in a skillet or oven until golden and slightly crisp for extra texture.
  9. Assemble the Ice Cream: Churn the chilled custard base in an ice cream maker according to the manufacturer’s instructions. Near the end of churning, swirl in the blueberry basil jam and toasted honey cornbread cubes evenly.
  10. Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving. Enjoy your Blueberry Basil Cornbread Custard Ice Cream!

Notes

  • It is best to prepare the custard base the day before to allow proper chilling and improved texture.
  • Tempering the eggs carefully prevents curdling and ensures smooth custard.
  • Use fresh basil for the jam to get the best aromatic flavor.
  • Toasted honey cornbread adds a delightful crunch to the creamy ice cream.
  • The ice cream maker should be fully frozen before use for optimal churning results.
  • You can substitute maple syrup for honey in the custard base if preferred.
  • Store leftover ice cream in a tightly sealed container to prevent ice crystals formation.

Find it online: https://cookedbylina.com/blueberry-basil-cornbread-custard-ice-cream-recipe/