Blueberry Basil Cornbread Custard Ice Cream
Blueberry Basil Cornbread Custard Ice Cream is a creamy, homemade frozen dessert that combines sweet blueberries, fragrant basil, and rich cornbread custard for a uniquely Southern-inspired treat. This easy ice cream recipe delivers the perfect balance of fruity, herbaceous, and buttery flavors, making it a standout summer dessert for ice cream lovers.
What is custard ice cream?
Custard ice cream is a rich, creamy frozen dessert made with a cooked base of milk, cream, sugar, and egg yolks. The egg yolks create a smoother texture and richer flavor than traditional ice cream.
Why do I need to cook the custard base?
Cooking the custard thickens the mixture, dissolves the sugar, and helps create the silky texture that makes custard ice cream so creamy.
How do I know when the custard is done cooking?
The custard is ready when it coats the back of a spoon and reaches about 170–175°F (77–79°C). Avoid boiling, as high heat can scramble the eggs.
Why did my custard curdle?
Custard usually curdles when it gets too hot or is cooked too quickly. Using low heat and stirring constantly helps prevent this problem.
Should I use yellow or white cornmeal?
Both work well. Yellow cornmeal provides a slightly sweeter flavor and golden color, while white cornmeal has a milder taste and lighter appearance.
How do I know when cornbread is done baking?
Cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Why is my cornbread dense instead of light and fluffy?
Dense cornbread is often caused by overmixing the batter. Stir just until the ingredients are combined to keep the texture tender.
Can I make cornbread without buttermilk?
Yes. You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar per cup of milk to mimic the tanginess of buttermilk.
Why is my homemade ice cream icy instead of creamy?
Ice crystals usually form when the base is not chilled enough before churning or when the ice cream is stored improperly. Using enough fat and sugar also helps create a smoother texture.
How long does homemade ice cream take to churn?
Most ice cream makers take 20–30 minutes, though times vary by machine and recipe.
How should I store homemade ice cream?
Store it in an airtight, freezer-safe container with a piece of parchment paper or plastic wrap pressed against the surface to minimize ice crystals.
How long does homemade ice cream last in the freezer?
Homemade ice cream is best enjoyed within 2–3 weeks for the freshest flavor and creamiest texture, although it remains safe to eat longer when properly stored.
Cook with me!
Blueberry Basil Cornbread Custard Ice Cream
Ingredients
For the Custard Ice Cream:
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup milk powder
- 1/4 cup honey or maple syrup
- 1/3 cup brown sugar
- 4 large egg yolks
- 1 teaspoons vanilla bean paste
For the Blueberry Basil Jam:
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 8 basil leaves finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Honey Cornbread:
- 1 cup all purpose flour
- 1 cup finely ground yellow conrmeal
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated cane sugar
- zest of 1 orange
- 5 tablespoons softened butter
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 cup honey
- 2 tablespoons melted butter for toasting
- 2 tablespoons granulated sugar for toasting
Instructions
To Make the Custard Ice Cream Base:
- *This is best prepared the day before*In a large saucepan, combine the whole milk, heavy cream, brown sugar, milk powder, and honey. Whisk all ingredients together, then place over medium high heat to cook until 110F. Immediately remove from heat.
- Add the egg yolks into a large bowl, then add ¼ cup of the hot milk mixture and immediately whisk. Continue this process two more times to gradually temper the eggs. Pour the tempered eggs mixture back into the saucepan.
- Place back over medium heat and stir until 170F to 175F, about 8 to 10 minutes. It should have slightly thickened up and easily coats the back of a spoon. Remove from heat to stir in the vanilla. Pour into a heat-safe glass container, then let cool at room temperature for 15-20 minutes. Store in the fridge until completely cooled, 2 hours to overnight.
For the Blueberry Basil Jam:
- Combine the blueberries, sugar, basil, and lemon juice in a heavy-bottom saucepan. Stir to combine, then place over medium high heat to bring to a boil. Reduce heat to LOW, cover with saucepan lid, and simmer for 10 to 15 minutes, stirring often to prevent any burning. Once very juicy, make a slurry with cornstarch and water. Stir into the jam and cook another 2 to 5 minutes, until jam-like. Remove from heat and transfer to a bowl to cool until room temperature. Place in the fridge (or freezer to quicken it up) so it cools completely before layering into the ice cream.
For the Honey Cornbread:
- Preheat oven to 425F. Butter and line the bottom with parchment paper a 8″ to 9″ cast iron skillet or baking pan.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk until well-combined. Set aside.
- In a separate bowl, add the sugar and orange zest. Rub together with your fingers for 30 seconds.
- Add the softened butter and whisk vigorously for 1 to 2 minutes.
- Add the buttermilk, egg, and honey to whisk until very smooth.
- Whisk in the flour mixture just until smooth. Transfer the batter into the prepared baking dish, then use the back of a spoon to even out the top.
- Bake for 20 to 25 minutes, until top is lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let cool at least 15 minutes before slicing half of the cornbread into crouton-like pieces. Evenly distribute those pieces on a baking pan. Drizzle with the melted butter and sugar for toasting. Toss well, then bake for 10 to 15 minutes, until deeply golden and crunchy.
- Let cool completely before layering into the ice cream. Break up into smaller bites before adding.
To assemble the ice cream:
- Add the custard ice cream base to your (frozen) ice cream maker. Churn for 20 to 30 minutes, until thick soft serve texture.
- In a large, air-tight container, add one third of your ice cream followed by a third of the blueberry basil jam and cornbread bits. Repeat with remaining ice cream, jam, and cornbread. Add the container lid and place in the freezer for 1 to 2 hours to firm up.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This turned out wonderful! I made this for a celebration dinner and it was a huge hit! Everyone loved the cornbread addition and I loved the basil blueberry jam!
When I saw the flavor palette, I knew I had to try this immediately!! It did not disappoint! It is SO delightful!!! Everyone needs to try it! Thank you for sharing your creation!
What can you substitute for milk powder?
hi Melanie! you don’t technically need to add it! the milk powder just helps to stabilize the texture and prevent ice crystals, as well as makes it extra creamy, but also can be optional 🙂
Also when do you add in the brown sugar for the custard mix? You list it in the ingredients but not the instructions….thx
sorry for any confusion here! you add it when heating up the milk the first time!
Thank you!! I ended up substituting condensed milk, but my husband did complain a bit that it got crystallized. But I thought it was absolutely delicious! I’m making it again tomorrow for a family get together