Blueberry Ice Cream

And yet another ice cream post ☺ It's only September , so I still have few more weeks to make some more ice cream , yey ! But , of course , winter's coming so it's a big relief  . This summer's the hottest so far , especially here , where tall building's everywhere and you seldom see some plants and trees around  tsk tsk . Recipe from the Chinese book ( been to the lib so many times but still couldn't find it ^-^" ) , again . Actually , this is a strawberry ice cream recipe hee hee , and I don't have strawberry in hand but got nearly a kilo of frozen blueberry in the freezer ☺The good thing about making your own purée is you get to control the amount of sugar you use in the ice cream . In this recipe , I used half of the sugar to make the purée . But if you use store-bought purée , make adjustment to the amount of sugar needed in making the ice cream .

180 gram strawberry purée ( I used 190 grams blueberry )
60 grams sugar
2 egg yolks
120 grams whipping cream
60 grams milk
1/2 tsp lemon juice
1/2 lemon zest
pinch of salt

* For the blueberry purée , put blueberries , half of the sugar , lemon zest and a pinch of salt in a saucepan , cook over medium heat , stirring until mixture boils and berries soften . Add lemon juice and cool . Put in the food processor or blender  ( I didn't , so you can see some bb skin swirling around :P ) , pulse to blend .

To make the ice cream :

* Place egg yolks and half of the sugar  in a mixing bowl and whisk until pale yellow in color ;
* Heat milk in a saucepan until warm , pour the milk gradually to the yolk mixture , whisking as you pour ; return the mixture in the saucepan to heat and stir until thicken ; set aside to cool ;
* Use a spatula to fold the purée into the egg mixture , then fold in the whipping cream ;

* Churn in the ice cream maker .