If breakfast and dessert had a love child, blueberry pancake ice cream would be it. Have you ever met an ice cream so perfect?
So this happened. Blueberry pancake ice cream. It tastes like… well, like you’re eating a blueberry pancake. Rich and creamy with a hint of maple and bursts of juicy blueberries.
Pretty great if I do say so myself.
You see, blueberry pancakes and I have a history. My family has a house in Nova Scotia that we’ve been going to every summer since the 50’s. It’s a fisherman’s house on a small island overlooking a beautiful bay. The island is part of a group of larger islands that make up the most wonderful fisherman’s community that you’ve ever seen.
My sister and I grew up playing on the beaches, swimming in the freezing Canadian waters, and eating lots and lots of blueberry pancakes.
The backside of our house is flanked by a coniferous tree line, and between the house and it lies a large blueberry patch. Every morning my sister and I would wake up and rush down to the kitchen for buckets, bowls… any vessel we could find. We’d walk outside in our nightgowns and slippers, making our way to the patch. Once we filled up our buckets (or measuring cups, coffee mugs, you name it) we took them inside to our dad, who would fry up a batch of blueberry pancakes. It was perfect.
So yeah. I love blueberry pancakes.
What makes this ice cream so unique is that it actually tastes like a pancake. I used vanilla, butter extract, and maple syrup to recreate the pancake flavor and I must say, it’s pretty spot on.
But you’ll just have to try for yourself now, won’t you 😉
For the ice cream base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup Grade A maple syrup
- 1/4 cup granulated sugar
- 1 tablespoon butter extract
- 1/2 teaspoon salt
For the blueberry bit
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Prepare the ice cream the night before
- In a large pot, combine whole milk, maple syrup, and sugar. Use a wooden spoon or spatula to stir the mixture gently the entire time.* Heat on medium-low heat until the mixture reaches 180°F. Meanwhile, whisk the egg yolks in a small bowl until light and pale yellow in color. Temper the yolks by adding a small amount (1/4 - ½ a cup) of the warm milk mixture into the egg bowl, stirring while you incorporate. Pour the warmed egg yolks into the milk pot, again stirring while you incorporate.
- Continue to stir the mixture slowly on low heat for about 5 minutes. Your custard will be ready when the mixture begins to thicken and coats the back of a spoon (and reaches between 160-170°F). Don't let the mixture cook for much longer, or the eggs will cook and the custard will curdle. Remove from heat and stir in heavy cream, vanilla and butter extracts, and salt. Pour into a freezer-safe container and allow to chill in the fridge for at least 12 hours (overnight is perfect!)
- About an hour before churning your ice cream, make your blueberry swirl.In a small saucepan, heat the blueberries, sugar, and lemon juice on medium heat until the blueberries just slightly begin to release their juices. Remove from heat and allow to chill for at least 1 hour.
- Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. Once the ice cream is done churning, scoop half of it out into a container. Pour half of your chilled blueberries over the ice cream. Repeat this process with the second half of your ice cream and blueberries.
- Use a spatula to gently swirl the blueberries into the ice cream. Don't swirl too much, or the entire thing will become blue! Cover and allow to freeze for another 12 hours. Then serve!