Blueberry Muffin Ice Cream
Yesterday pumpkin muffins. Today blueberry muffins and ice cream. I might be a little seasonally confused.
For some reason I just really don’t care to eat baked goods after two days. It doesn’t matter whether they are store bought or homemade, but there is something about knowing that a baked good is fresh that makes it taste better. Plus, the texture always changes. That’s one of the reasons I was always sending my baked goods into work with Dustin the following day. Occasionally when I would have a baked good lying around longer than my arbitrary time limit, I would transform it into something where freshness wasn’t all that important. Oatmeal is always a favorite choice, especially with leftover cookies.
While Dustin was back in Seattle and I was playing bachelorette, I bought a 4-pack of blueberry streusel muffins from Trader Joe’s. I ate them for breakfast for two days, then my magic two day rule hit, and I had two muffins leftover to repurpose into something where it didn’t matter if the muffins were soft and tender. Once the muffins are cold, the texture really doesn’t matter, so they made a great ice cream mix-in. I just love putting breakfast food into ice cream. And frozen yogurt.
This ice cream does feel a little summery even though we are firmly into fall, at least date-wise. Much like Texas, it appears Los Angeles doesn’t have much of a fall either. But ultimately blueberry muffins are pretty season-less, in my humble opinion. You can add a pinch of cinnamon to the mix if that makes you feel a little more seasonally appropriate. But I’ll go ahead and eat my blueberry muffin ice cream, as is, enjoying the warm weather. After pumpkin muffins, thank you very much!
Blueberry Muffin Ice Cream
yields ~1 pint
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- pinch of salt
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 blueberry muffins, roughly chopped
- 1/2 cup blueberry marmalade
- Combine the heavy cream, milk, sugar, and salt in a saucepan over medium heat, stirring until sugar is dissolved, but the mixture should not boil.
- In a small bowl, whisk together the egg yolks. Slowly add about 1/2 cup of the cream mixture to the yolks, 1 teaspoon at a time, stirring constantly.
- Add the egg and cream mixture back to the saucepan and heat again, stirring constantly until mixture thickens to coat the back of a wooden spoon. Make sure to not let the mixture boil.
- Remove from heat, and pour through a sieve into a bowl. Stir in the vanilla and almond extracts.
- Allow to cool to room temperature before covering with plastic wrap and refrigerating for at least 2 hours until chilled or preferably overnight.
- Churn in ice cream maker according to manufacturer’s instructions. In the last 2 minutes of churning, add in the muffin pieces and the blueberry marmalade one spoonful at a time. Make sure to add the muffin pieces and marmalade at the very end so that you have chunks of muffins and swirls of marmalade instead of muffin crumbs and totally blue ice cream.