Blueberry muffin ice cream

The tangy flavor of blueberries is the perfect complement for the creamy richness of ice cream.

*Makes about 1 3/4 pints

• 1/4 cup superfine sugar
• 2 cups whole milk
• 2 tsp. pure vanilla extract
• 1 cup heavy cream, whipped and chilled
• 2 egg yolks
• 2 blueberry muffins, crumbled
• 1/4 cup fresh blueberries

In a saucepan, blend the sugar into half the milk, then warm through until the sugar has dissolved. Stir in the vanilla and let cool.

Beat the cooled milk with the whipped cream, egg yolks, and crumbled muffins. Pour into an ice cream maker and process following the manufacturer’s directions. Churn for about 30 minutes or until almost firm, stir in the fresh blueberries, and transfer to a freezer container. Freeze for 15 minutes before serving or until required.

If you do not have an ice cream maker, use the hand-mixing method. Stir in the fresh blueberries after whisking the ice cream for the last time. Return to the freezer until required.

Store the ice cream in the freezer for up to 3 months. Take it out 15 minutes before serving to soften.

Variations:

• White chocolate chip muffin ice cream

Replace the fresh blueberries of the basic ice cream with 2 ounces of chopped white chocolate.

• Extra-fruity muffin ice cream

Prepare the basic ice cream, substituting 1/2 cup dried berries for the fresh blueberries.

• Roasted cranberry muffin ice cream

Mix 1/2 cup fresh cranberries with 1/4 cup light brown sugar on a sheet pan and roast at 375°F (190°C) for 20 minutes or until golden and caramelized. Cool. Prepare the basic ice cream, substituting the cranberries for the blueberries.

• Raspberry & hazelnut muffin ice cream

Prepare the basic ice cream, substituting raspberry muffins for the blueberry muffins and 1/4 cup crushed toasted or roasted hazelnuts for the fresh blueberries.

• Chocolate & apple muffin ice cream

Prepare the basic ice cream, substituting chocolate muffins for the blueberry muffins and 1 peeled, cored, and chopped eating apple for the blueberries.