Blueberry Basil Cornbread Custard Ice Cream
Servings: 10 to 12
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.
