Blueberry Grunt with Dark and Stormy Ice Cream
Blueberry Grunt features stewed blueberries topped with drop biscuits finished with vanilla lime ice cream with a ginger beer caramel ripple.
Equipment
- Ice Cream Maker
- Large Cast-Iron Skillet with a Lid
- A loaf pan
Ingredients
Ginger Beer Caramel
- 1 (500ml, 17 fl oz.) bottle ginger beer
- ¼ cup brown sugar
- 2 tbsp unsalted butter cut into cubes
- 2 tbsp heavy cream
- 1 oz dark rum
- ¼ tsp kosher salt
Dark and Stormy Ice Cream
- 1½ cups whole milk
- 1 vanilla bean
- 1 lime zested
- ¼ tsp kosher salt
- 6 egg yolks
- ½ cup granulated sugar
- 1½ cups heavy cream
- 1 batch Ginger Beer Caramel see above
Blueberry Grunt
- 4 cups blueberries washed
- 1 cup granulated sugar divided
- ½ tsp ground cinnamon
- ½ tsp kosher salt divided
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ cup unsalted butter cold, cut into cubes
- 2 eggs divided
- ⅔ cup whole milk
- raw sugar for sprinkling
Instructions
For the Caramel
- Pour the ginger beer into a skillet. Add the sugar and bring the mixture to a boil. Boil until the mixture turns a deep amber.1 (500ml, 17 fl oz.) bottle ginger beer, ¼ cup brown sugar
- Turn off the heat and stir in the butter, cream, and salt. The mixture will sputter violently, so stand back. Keep stirring until the caramel is smooth. Whisk in the rum and pour the caramel into a heat-proof container. Leave to cool completely.2 tbsp unsalted butter, 2 tbsp heavy cream, ¼ tsp kosher salt, 1 oz dark rum
For the Ice Cream
- Pour the milk into a small saucepan. Split the vanilla bean lengthwise and scrape out the caviar. Add the caviar and the pod to the saucepan along with lime zest and salt. Place the saucepan over medium-low heat and cook until steam gathers on the surface. Don't let it come to a boil.1½ cups whole milk, 1 vanilla bean, 1 lime, ¼ tsp kosher salt
- While the milk is heating, place the egg yolks and sugar in a medium-sized bowl. Whisk to combine and set aside.6 egg yolks, ½ cup granulated sugar
- Whisking constantly, pour two ladlesful of the hot milk mixture into the yolk mixture to temper the eggs. Pour the egg mixture into the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Pour the finished ice cream base into a resealable container and chill in the fridge overnight.
- The next day, pour the ice cream base into a container with a spout. Whisk in the heavy cream and pour the mixture into the chilled bowl of an ice cream maker. Turn the ice cream for 20-30 minutes or until the mixture resembles soft serve.1½ cups heavy cream
- Place half of the ice cream in a chilled loaf pan and add half of the ginger beer caramel. Use a bread knife to swirl the caramel into the ice cream. Add the remaining ice cream and repeat with the remaining caramel. Cover the ice cream with plastic wrap and freeze for a minimum of 6 hours before serving.1 batch Ginger Beer Caramel
For the Grunt
- Pour the berries, half of the sugar, half of the salt, and the cinnamon into a large cast-iron skillet. Add a splash of water and place over medium heat. Cook the berries until just saucy. About 10 minutes.4 cups blueberries, 1 cup granulated sugar, ½ tsp ground cinnamon, ½ tsp kosher salt
- While the blueberries are cooking, whisk to combine the flour, baking powder, the remaining sugar, and the remaining salt. Add the butter and rub it into the dry ingredients using your thumbs and index fingers.1 cup granulated sugar, ½ tsp kosher salt, 2 cups all-purpose flour, ½ cup unsalted butter, 1 tbsp baking powder
- In a container with a spout, whisk to combine the milk and one of the eggs. Pour the mixture over the flour and butter mixture and stir until a shaggy dough forms. Using an ice cream scoop, scoop the dough onto the simmering berries. Cover the skillet and let cook for 15 minutes or until the biscuits are set.2 eggs, ⅔ cup whole milk
- Crack the remaining egg into a bowl and whisk. Brush the egg over the biscuits and sprinkle with the raw sugar. Place the grunt under the broiler and broil until golden. This will only take about 3 minutes. This final step is optional.**2 eggs, raw sugar
- Serve the grunt immediately with the Dark and Stormy Ice Cream.
Notes
** Grunt isn't traditionally browned under the broiler, this is simply personal preference. Once your biscuits are set, your grunt is done - the rest is just culinary makeup.