I was spoiled with many wonderful gifts this past Christmas, one of which was a frozen yogurt maker from my parents…and needless to say, I’ve been putting it through the ropes! This recipe can be made without an ice cream or frozen yogurt maker, but it will require a little more work as you will have to vigorously stir the mixture every hour as it freezes.
Rosemary and Roasted Blueberry-Balsamic Ice Cream (adapted from Souvlaki for the Soul)
- 200 grams fresh blueberries
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 150 ml coffee creamer
- 250 ml full fat milk
Preheat the oven to 350 degrees. In a large bowl, thoroughly combine the blueberries, rosemary, sugar and vinegar. Pour mixture into a small baking dish and roast for 15-20 minutes until a bubbling syrup had formed. Transfer into a bowl and puree using an immersion blender. Refrigerate until ready to use. In a large ceramic bowl, combine the egg yolks, sugar and vanilla. Place bowl over a saucepan of boiling water and continually whisk until warmed and smooth. Slowly add the creamer and milk and continue to whisk for 10 minutes until slightly thickened. Remove the bowl from heat and set aside to cool. Once cooled to room temperature, add the pureed blueberries and stir to thoroughly combine. Pour the mixture into ice cube trays and allow to freeze overnight. Remove the cubes from the tray and process in your frozen yogurt maker; place the soft ice cream in a sealable container and freeze for 2 hours. Enjoy!