Original Ice Cream Flavor:
Blueberry Brie Tart Ice Cream
Ice Cream Chef: Julie
What inspired this recipe? A combination of summer blueberries, a blueberry yogurt tart I enjoy making and eating, and half a wheel of leftover brie.
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Tastetester Comments: "Tangy and sweet blueberry cheesecake treat!"
Blueberry Brie Tart Ice Cream
Makes 1.5 quarts
1 pint blueberries, divided
5 ounces (3/4 cup) sugar, divided
12 ounces (1-1/2 cups) whole milk
8 ounces (1 cup) heavy cream
5 large egg yolks
4 ounces brie, rind removed
5 or 6 shortbread cookies, crumbled (my recipe below)
1. In medium saucepan on medium heat, heat 1-1/2 cups blueberries with 3 ounces sugar, stirring occasionally until broken down and slightly thickened, about 10 minutes. Set aside to cool.
2. In medium saucepan over medium heat, bring milk and cream to a simmer, stirring occasionally so bottom doesn't scorch.
3. While heating milk and cream, whisk egg yolks with remaining 2 ounces of sugar in medium mixing bowl until thick, pale, and slightly thickened.
4. While whisking, carefully and slowly pour simmering milk and cream into the egg mixture.
5. Add mixture back to the saucepan, stirring slowly with wooden spoon over medium-low heat until mixture thickens and coats the back of your spoon (180 degrees). Make sure the custard doesn't boil, or it will curdle.
6. Place brie into a medium mixing bowl, and pour custard over the top, stirring until cheese is melted and combined.
7. Add cooked blueberries to mixture, mixing thoroughly.
8. Cool mixture in a water bath, filling a large bowl with ice and water and resting the medium bowl inside, making sure no water gets into the custard. Stir the mixture until cooled, then chill in the fridge for about two hours.
9. Pour custard into ice cream maker and freeze according to manufacturer's instructions.
10. Fold reserved blueberries and shortbread cookie pieces into ice cream, then freeze to desired consistency.
Almond Shortbread Cookies
2 dozen cookies
4 ounces softened butter
4 ounces sugar
4 ounces all-purpose flour
5 ounces ground almonds
1. Preheat oven to 350 degrees.
2. In medium mixing bowl, cream butter and sugar.
3. Thoroughly beat in egg.
4. Combine flour and ground almonds, and stir into butter, sugar, and egg mixture.
5. Form into disk and flatten to 1/4 inch.
6. Bake until lightly golden, 12-15 minutes.
7. Cool on rack.
Go here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!
• The Best Lick! Ice Cream Contest: 2008 Edition
The Entries So Far
Here's a list of all the entries so far. Click the thumbnail to go to the entry.
• Roasted Apricot Ice Cream with Almond Praline Ripple
• Chocolate Gelato with Salted Caramel Pecans
• Coconut Peach Ice Cream with Toasted Almonds
• Cinnamon Raisin Bagel Ice Cream
• Blueberry Brie Tart Ice Cream