Blueberry muffins are my absolute favorite thing to eat for breakfast….mostly because I enjoy eating the batter 😉 I made this ice cream for dessert one night when we had breakfast for dinner. I have to say, after eating biscuits & gravy, eggs and bacon, it was THE perfect way to end the meal.
I adapted the french vanilla recipe that came with my kitchen aid ice cream attachment and cut the recipe in half because we didn’t have much room in our freezer. Double it if you want more!
Ingredients:1 1/4 cups half & half4 egg yolks1/2 cup sugar1 1/4 cups heavy whipping cream3 teaspoons vanilladash of salt1 box of Betty Crocker blueberry muffin mix((the one with the can of blueberries inside!))
Directions:In saucepan, heat half & half over medium heat until it is very hot, starting to steam. Do not boil. Remove from heat & set aside.
Mix egg yolks & sugar in large bowl on a low speed (I used a hand mixer on speed 2). Continuing the mixer, gradually add half & half and mix until blended. Return the miture into the sauce pan and cook over medium heat again, until small bubbled form around edge and mixture is steamy.
STIR CONSTANTLY & DO NOT BOIL.
Transfer half & half mixture into a large bowl, stir in whipping cream, vanilla, and salt. Cover with foil & chill 8 hours or overnight.
Using speed one on your kitchen aid attachment, pour mixture inside and “churn” until it is frozen, about 20 minutes. In the last couple of minutes, add spoonfuls of the muffin mix. I used no more than half a cup. Turn off the mixer & stir in blueberries that are fully rinsed.
Don’t rinse if you want a purple ice cream.