honey drizzle has added a photo to the pool:
Recipe:
1 1/2 cup blueberries
1/3 cup sugar
In a saucepan, bring 1 1/2 cup blueberries, 1/3 cup sugar to a simmer. continue simmering until berries break down and release their juices, mashing them slightly. Let cool and refrigerate until cold
2 cups whipping cream
1 cup milk
1 vanilla bean
2/3 cups sugar
Pinch salt
4 egg yolks
1. Slice the vanilla bean lengthwise and scrape the seeds out. Place vanilla bean, seeds, milk and cream in a medium saucepan.
2. Bring to a simmer and turn off the heat to let infuse for 15 min. Remove vanilla bean.
3 whisk together egg yolks and sugar and salt until pale and creamy.
3. Gradually add in hot custard mixture into the eggs, whisking to incorporate. Bring mixture back into the saucepan.
4 cook custard over low heat until it thickens slightly and coats the back of a wooden spoon. Be careful not to scramble the mixture, stir continuously.
5. Strain the mixture and let cool slightly before refrigerating overnight
6. Churn ice cream in a ice cream mixer according to manufacturers instructions. Layer ice cream with scoops of blueberry compote in a freeze proof container and freeze until firm.
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