This Blueberry Mojito ice cream is made with fresh mint and fresh blueberries and tastes bright and refreshing!
So I was poking around Instagram on Sunday and suddenly I started to see endless posts on ice cream. And something about National Ice Cream Day. How did I not know that Sundaywas National Ice Cream Day? I mean, I love ice cream! LOVE it. So much. Too much and more (not a real phrase but one I used to say all the time as a kid- probably shouldn’t bring it back). I feel like I’ve somehow dishonored the amazingness of ice cream by not posting something to celebrate. Lucky for me, July is National Ice Cream Month. That is way better than a single day. And really, there might be no better way to celebrate than digging in to this creamy, minty, refreshing Blueberry Mojito ice cream.
This flavor was 100% inspired by the Blueberry Mojito ice cream I inhaled at my visit to Catbird Creamery. I knew the second I tried it that I was going to have to attempt to make it at home. And incredibly, it tastes just like I remember. The fresh mint and blueberries combine to create the perfect summer ice cream. This is definitely not the type of ice cream to make when you want chocolate overload or something stuffed with cookies or brownies or peanut butter and caramel swirls. Honestly, those are my normal go-to’s, but I just discovered the wonders of fruit in ice cream last summer and I’m jumping on the bandwagon. This is a really clean and bright flavor, totally minty and fruity and it tastes just like you would imagine a blueberry mojito would taste. You can add 1-2 tablespoons of rum, but that’s really just to allow for a slightly softer ice cream, it doesn’t add to the flavor. I mean, the mint and blueberry flavors are so strong you don’t really need anything else. You can try it in a cone, in a cup, or even in a glass with a little rum and a little seltzer. You will need an ice cream maker for this, but I promise, it’s worth it!
Blueberry mojito ice cream
- 1½ cups blueberries
- 1¼ cup sugar
- pinch of salt
- 1 cup whole milk
- 2 cups heavy cream
- 2 cups lightly packed fresh mint leaves
- 5 egg yolks
- 2 TBSP lime juice
- 1-2 TBSP rum (optional)
Place the blueberries, sugar, and salt in a small saucepan and heat over moderate heat. Mash the berries with a fork and bring the mixture to a boil. Simmer on low heat for 5 minutes, stirring frequently. Remove from heat and let the mixture cool.
After the bluebery mixture has cooled for at least 30 minutes, puree in a blender or food processor until smooth. Place a fine sieve or strainer over a medium sized bowl and pour the pureed blueberries through the sieve. Stir in the lime juice and cool to room temperature.
Add 1 cup of cream, the milk, and the mint to a medium saucepan and stir until the mint leaves are covered. Heat over moderate heat until the mixture is warmed. Remove from heat, cover, and let steep for 1 hour.
White the warmed cream/mint mixture is cooling, pour the remaining 1 cup of cream and the strained room temperature blueberry mixture in to a large bowl, and set aside.
After one hour, place a fine sieve over a medium bowl and strain the mint leaves out of the warmed cream mixture, being sure to press on the leaves to release as much mint flavor as possible. Pour the heated milk/cream mixture back into the medium saucepan and place the sieve (without the discarded mint leaves) over the large bowl with the cream and blueberries.
Rewarm the mint/cream mixture over medium heat. While warming, whisk the egg yolks in a medium bowl. Slowly pour the warmed liquid into the yolks, whisking constantly, and then pour the mixture back into the medium saucepan.
Heat over medium heat, stirring constantly, until the mixture thickens and reads 170-175 F. Strain the mixture into the cream and blueberries and stir well. Add 1-2 TBSP of rum (or vodka) if desired for a softer/creamier ice cream. Cover and refrigerate for at least 8 hours or overnight and then freeze in your ice cream maker according to your manufacturer’s directions.