Blueberry Kale Ice Cream
Kale?? In ice cream?? Yes. This Blueberry Kale Ice Cream will blow your mind and convince you that kale in ice cream is a very good idea.
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Makes: 1 quart
Ingredients
- 5 large egg yolks
- ¾ cup + 2 ½ Tbsp granulated sugar, divided
- 2 cups heavy cream
- ¾ cup milk
- Pinch of salt
- ½ cup blueberries
- 2 oz. kale, chopped into small pieces
- 1 ½ tsp lemon juice
- ½ tsp lemon zest
Instructions
- Whisk egg yolks with ¼ cup sugar in a medium bowl, until pale in color.
- In a medium saucepan, combine cream, milk, ½ cup sugar, and pinch of salt. Warm mixture over medium heat until sugar dissolves, about 3-4 minutes.
- Pour about ½ cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly until combined. Then pour everything back into the saucepan and heat over medium-low heat, continuing to stir constantly. Continue heating until the mixture thickens enough that it coats the back of a spoon. Don’t let the mixture come to a boil.
- Pour mixture through a fine mesh sieve into a medium bowl and cool to room temperature. Cover with plastic wrap (making sure wrap touches down on liquid so skin does not form) and refrigerate the mixture for at least 4 hours, but preferably overnight.
- While mixture is cooling, make blueberry puree: Puree the blueberries and 4 teaspoons of sugar in a food processor or blender.
- Once cooled, combine 1 cup of the mixture in a blender, along with the kale, remaining 3 ½ teaspoons sugar, lemon juice, and lemon zest. Puree until smooth. Pour back into the bowl with the remaining custard and stir.
- Pour the mixture into the base of your ice cream maker and run, according to manufacturer’s instructions.
- When ice cream is almost done churning, add half the blueberry puree. Moved ice cream to a freezer-safe container and swirl in the remaining blueberry puree. Put container in freezer and let chill for at least 8 hours before enjoying ice cream.
Notes
- Recipe from Scoop Adventures (affiliate link)
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