Best Blueberry Cardamom Ice Cream From Iceland Recipes

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

NORDIC CARDAMOM ICE CREAM!

Steps:

• Allow egg yolks to sit at room temperature for 30 minutes, then whisk together with sugar until the mixture is lemon-yellow and creamy.
• Whisk together the milk and the cream in a large saucepan. Cut the vanilla bean in half and scrape the vanilla seeds into the liquid, then toss the vanilla bean halves in as well. Stir in the tablespoon of freshly ground cardamom.
• Bring the milk to a low simmer over medium-high heat, stirring constantly. When the mixture reaches the scalding point, remove from the burner.
• Slowly and gradually stir the warm milk into the egg yolks in a very light stream, whisking strongly to prevent the yolks from curdling. After all of the milk has been incorporated, strain the mixture through a fine sieve or colander back into the saucepan.
• Set the burner to medium heat and cook the custard until it reaches a simmer and starts to thicken, about 8 minutes, stirring vigorously the entire time. When it is thick enough to coat the back of a spoon, remove from heat. Cover and refrigerate for at least 1 hour or overnight.
• Finish the ice cream by placing the chilled cardamom mixture in an ice cream maker and freezing in accordance with the manufacturer's instructions.
• Alternatively, you can complete the ice cream in your freezer: just place it in the freezer for 20 minutes, remove and whisk strongly, return it back to the freezer for another 20 minutes, then repeat this process until the mixture has frozen into the proper consistency.

BLUEBERRY CARDAMOM ICE CREAM FROM ICELAND

Steps:

• In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves -about 5-10 minutes.
• Chill completely in an ice bath or overnight.
• When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
• Add the blueberry mixture to an ice cream maker with the cream and milk.
• Churn according to the manufacturer's instructions.
• Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

SAFFRON CARDAMOM ICE CREAM WITH PISTACHIOS

Steps:

• Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
• Remove pan from heat and let cream mixture stand, covered, for 1 hour.
• Return pan to the heat and bring mixture to just simering.
• In another bowl, whisk egg yolks, sugar and pinch of salt together.
• Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
• After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
• Pour the entire mixture back into the pan.
• Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
• Strain through a fine sieve into another bowl and stir in cardamom.
• Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
• Add pistachios during last few minutes of freezing/churning time.

BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)

Steps:

• Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
• Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
• Reduce heat to low.
• Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
• Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
• Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
• Remove from heat, let cool and refrigerate until cold.
• Thaw blueberries if using frozen.
• When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
• Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
• Scrape ice cream into a freezable container and freeze for 2-24 hours.
• The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
• Cooking time is time in the ice cream maker but not freezing time.

BLUEBERRY ICE CREAM

Steps:

• In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use.
• In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
• Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.