Unbelievably Good Chocolate Blueberry Ice Cream

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 5 ounces semisweet chocolate, finely chopped
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 3 tablespoons sugar
• 5 tablespoons premium-quality blueberry preserves

Recipe

• 1 add chocolate to a 1-quart glass measuring cup.
• 2 bring milk and cream to a boil in a medium saucepan.
• 3 meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.
• 4 still whisking, drizzle in about 1/3 of the hot liquid—this will temper, or warm, the yolks so they don’t curdle.
• 5 whisking all the while, slowly pour in the remaining liquid.
• 6 pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.
• 7 the custard should reach at least 170°, but no more than 180°, on an instant read thermometer.
• 8 immediately remove pan from the heat and pour the custard over the chopped chocolate.
• 9 let the mixture sit for 1 minute, then using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
• 10 refrigerate the custard until chilled before churning it into ice cream.
• 11 scrape the chilled custard into the bowl of an ice cream maker; churn according to manufacturer’s directions.
• 12 when the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend.
• 13 pack the ice cream into a container and freeze it until it is firm enough to scoop.