Making Ice Cream – Blueberry and Pear

So we have our Ice Cream Maker – the Silvercrest one from Lidl, and have used it a few times now. The mixture is the same basic base for the cream, now it’s just the different flavour before we’re going to try things like sorbets and so on…

So, that’s two egg yolks, 70g icing sugar, 200ml milk and 200ml whipping cream (1) – and same as before, mix the yolks and sugar together, add 200ml of milk (2) then whip the cream until stiff (3) and add to the mixture (4).

Now comes the fun part as you add your flavour (5). This time I went for blueberry and pear, and blended it up – the pear kept quite bulky in parts and I found the blueberry left a few speckles – but that made the finished mixture look better.

I had 200g of blueberries, 100g of pear.

Blueberry and Pear Ice Cream

As ever, I forgot to leave the mixture to be chilled for four hours before adding to the maker, and put it in immediately. After 30-40 minutes it was ready, and was pretty darn good – for something I had no idea would work, the two flavours were really subtle together. I actually made it to share with my pals who were staying over on the Friday after BritMums but I forgot (SORRY!) – we tried some today and it is still pretty good.

Finished Ice Cream

Shaun has spotted the ice cream gets quite icy – and reading up on it, this is due to a lack of ‘oily’ substance – or rather, something which won’t freeze. I’m not keen on adding anything extra, another suggestion was to remove it from the freezer 20 minutes before serving which we think may work. We’ll see…

Anyway, we’re pleased with the results – now I need to work on getting more milk and less cream into the recipe – after chatting with Maggy Woodley of Red Ted Art about making ice cream in a can with just milk and fruit, as well as ice and salt for the chemical reaction to make the mixture work – so stay tuned!

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