Ingredients: 3 cups fresh or frozen unsweetened blueberries 1/2 cup sugar 2 tsp finely shredded orange peel 1/3 cup orange juice 1/4 tsp salt 1 cup whipping cream 1-1/2 cups sugar 2 tbsp. all-purpose flour 4 cups milk 4 slightly beaten egg yolks 2 tbsp. vanilla 1 tsp ground cardamom 3 cups whipping cream 2 cups chopped pecans or walnuts, toasted (optional)
Instructions: 1. In a medium saucepan, bring blueberries, the 1/2 cup sugar, the 1 teaspoon of orange peel, orange juice, and salt to boiling over medium heat, mashing berries and stirring with a fork; reduce heat. Remove from heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove 1 cup 1 cup of the mixture; set aside. Transfer the remaining blueberry to a food processor or blender. Cover; process or blend until almost smooth. Pour blueberry mixture through a fine mesh sleeve into a medium bowl, pressing on solids with back of spoon; discard solids. Add the reserved 1 cup of blueberry mixture and the 1 cup of whipping cream to sleeved mixture. Cover; chill blueberry mixture in the refrigerator at least 4 hours or up to 24 hours. 2. Meanwhile, in a large saucepan, stir together the 1-1/2 cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture just until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamom or cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours. 3. In a chilled large mixing bowl, best the 3 cups whipping cream with an electric mixer on medium speed until soft peaks form. Gently fold the shipped cream into the chilled milk mixture. Spoon mixture into the freezer. (The can should be no more than two-thirds full.) Freeze the ice cream according to manufacturer's directions. Using a sturdy rubber spatula, fold in the blueberry mixture, remaining orange peel, and, if you like, the pecans until just swirled. Ripen; transfer to the freezer container. Freeze to store. Makes about 2 quarts (16 to 18 serving).