Our naturally infused Blueberry Maple Syrup is perfect for making ice cream! Fun fact our Blueberry Syrup is made with locally grown dehydrated blueberries from Butternut Ridge Farm.
- 1 1/2 cups heavy cream
- 1 cup buttermilk
- 1/2 c cup whole milk
- 1 tsp vanilla bean paste or 2 pure tsp vanilla extra
- 1/3 cup sugar
- 2/3 cup Slate Valley Farms Blueberry infused maple syrup
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- 1/3 c blueberry jam
In a small pot, simmer heavy cream, milk, sugar, maple syrup, vanilla bean paste and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (170 degrees)
Transfer mixture into a bowl and let cool slightly, then cover with plastic wrap, pressing directly against the surface to avoid a film forming. Chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Transfer ice cream into a freezer-safe container, 1 cup at a time. Before adding another cup, swirl 1 TBSP blueberry jam into ice cream. Repeat. Freeze for 4-6 hours or until firm.
If you give our recipe a try, share it with us by tagging us on instagram @slatevalleyfarms We love seeing your kitchen creations!
Recipe written for Slate Valley Farms by Jessica Sheridan