20 min + chilling and freezing | 9 | dessert
This blueberry ice cream recipe is perfect if you've never tried blueberries and chocolate together before. The creamy blueberry puree creates a delectable ice cream, made even better with chunks of dark chocolate. Take it to the next level with our quick and easy chocolate sauce.
Dark Chocolate Sauce
Bring 480 ml cream to a boil. Remove from heat and add 310 grams chocolate and corn syrup. Let sit until chocolate melts, about 2 to 3 minutes. Stir until smooth. For warm ice cream topping, allow sauce to cool 10 minutes before serving. Otherwise, allow sauce to cool to room temperature.
Ice Cream
Mix blueberries, 200 grams of sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with 360 ml heavy cream, 240 ml of milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer's directions. Swirl in 850 grams of dark chocolate by pouring small chunks into machine during last 5 minutes of freezing.
