Chocolate Blueberry Ice Cream

I find the attitudes towards winter and summer interesting. 40 degrees in the middle of winter is equivalent to a summer heat wave, where people start wearing shorts and sandals and children want to eat ice cream and go swimming (I kid you not, just drive by a school and you will understand what I mean). 40 degrees in the middle of summer is equivalent to a bad case of frostbite. All I want to wear is my winter coat and snow pants and snuggle up to the fireplace and cry.

Today it was a whopping 35 degrees F. From the frigid, ice cold, people-start-hibernating-like-bears temperatures North Dakota has been experiencing all week, this was a very welcome change. It felt like the middle of spring.

Scarves and mittens (even coats!) suddenly became scarce. I didn't wear pants. I drove around with my windows down because it was so warm. And I made ice cream. Because when it is the middle of winter and it suddenly feels like summer, this is what you should do.

Perspective is everything.

This chocolate blueberry ice cream is soft and oh so creamy. When the rich chocolate base is combined with the blueberries something magical happens. These aren't just frozen blueberries added to chocolate ice cream; the blueberry juices penetrate the ice cream creating a blueberry infusion. The ice cream is littered with pieces of blueberry. If you are wary of this flavor combination, you will miss out. I guarantee it.

Also, if you are still in need of some last minute Valentine's Day ideas for Monday (or the weekend), I have selected a few ideas for you!

Chocolate Blueberry Ice Cream
Adapted from Baking: From My Home To Yours

Yields 1 pint

5 ounces bittersweet chocolate, finely chopped
1 cup whole milk
1/2 cup heavy cream
3 large egg yolks
3 tablespoons sugar
3 ounces blueberries, fresh or frozen

Place the chocolate in a medium heat-proof mixing bowl.

In a large saucepan, bring the milk and cream to a boil. While waiting for it to boil, whisk together the egg yolks and sugar in a medium bowl until well blended. Pour a third of the boiling cream into the yolks while whisking to temper the egg yolks so they do not curdle. Add the rest of the cream and continue whisking.

Pour the cream back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170 degrees F on a candy thermometer). Remove the pan from heat and pour over the chopped chocolate.

Let sit for a few minutes before stirring until completely smooth. Chill in the refrigerator until cold. Churn into ice cream according to the manufacture's instructions for your ice cream maker.

In a small saucepan, place the blueberries and cook over medium-low heat until boiling and the blueberries release juices, about 5-7 minutes. Remove from heat and chill in the refrigerator until cold.

When ice cream has been churned, stir in the blueberries. Pack the ice cream into an airtight container and freeze for at least 2 hours before serving.