Go Back

Blueberry Cornbread Ice Cream

This Blueberry Cornbread Ice Cream features velvety smooth vanilla ice cream accented with swirls of blueberry and tender chunks of cornbread.
Prep Time 35 minutes
Cook Time 45 minutes
Chilling Time 12 hours
Course Dessert
Servings 6

Equipment

  • Ice Cream Maker
  • 8x8 baking pan

Ingredients
  

Vanilla Ice Cream

  • 1 ½ cups milk I used 2%
  • 4 egg yolks
  • cup granulated sugar
  • ¼ tsp salt
  • 1 ½ cups heavy cream
  • 1 tsp vanilla

Cornbread

  • ¾ cup milk I used 2%
  • 1 tbsp lemon juice
  • ¾ medium or fine ground cornmeal
  • ½ cup all purpose flour
  • ¼ cup whole wheat flour
  • 1 tsp baking powder
  • ¾ tsp kosher salt
  • ¼ tsp baking soda
  • 1 large egg room temperature
  • ¼ cup unsalted butter melted and cooled slightly
  • 3 tbsp honey

Blueberry Swirl

  • 200g (7oz) blueberries
  • 1/4 cup granulated sugar
  • 2 tbsp cold water
  • 2 tsp cornstarch
  • 1/2 lemon juiced

Instructions
 

For the Ice Cream

  • Pour the milk in a small saucepan and place over medium-low heat. Heat until steam gathers on the surface of the milk and it feels like hot bath water to the touch. Don’t let the milk boil.
  • While the milk is heating up, whisk the egg yolks and sugar together in a medium-sized bowl. Once integrated, slowly whisk in a couple of ladlesful of the hot milk to temper the eggs. Pour the egg yolk mixture into the saucepan and cook over low heat until thick enough to readily coat the back of a spoon.
  • Take the pan off of the heat and pour the mixture through a fine-mesh strainer into a large bowl. Whisk in the heavy cream and vanilla extract. Cover and chill for at least 4 hours or overnight.

For the Cornbread

  • Preheat the oven to 375° F. Grease an 8x8 baking pan and set aside.
  • Whisk to combine the milk and lemon juice. Set aside to curdle.
  • In a large bowl whisk to combine the cornmeal, the whole wheat and white flour, the baking soda and powder, and the salt. Set aside.
  • Pour the curdled milk into a medium-sized bowl and add the egg, butter, and honey. Whisk to combine and pour into the dry ingredients. Stir until everything is integrated.
  • Pour the finished batter into the prepared pan and place in the oven. Bake for 20-25 minutes or until a toothpick can be inserted in the center of the bread and removed cleanly. Let the cornbread cool in the pan for 10 minutes before inverting on a cooling rack. Let cool completely.
  • Once the cornbread is cool, cut half of it into ½ inch cubes and transfer them to a small baking sheet lined with parchment paper. Place the tray in the freezer and let the cornbread chunks freeze for at least 30 minutes before adding them to the ice cream. You can simply enjoy the remaining cornbread.

For the Blueberry Swirl

  • Place the berries and sugar in a small saucepan. Place the pan over medium heat and cook until the berries lose their shape and become saucy.
  • While the berries are cooking, whisk to combine the water and the cornstarch. Pour the mixture into the berries and stir until the mixture becomes thick and glossy.
  • Take the berries off of the heat and stir in the lemon juice. Transfer the berries to a heatproof jar and let cool completely before transferring to the fridge to chill.

To Assemble

  • Place an 8x8 pan in the freezer to chill.
  • Pour the ice cream base into an ice cream maker and churn for 25 minutes or until it starts to resemble soft serve.
  • Take the cornbread cubes out of the freezer and start adding them to the ice cream maker slowly, waiting for each addition to disappear before adding more.
  • Once the cornbread is integrated, scoop half of the ice cream into the chilled 8x8 pan. Dollop the surface of the ice cream with the blueberry mixture and top with the remaining ice cream. Spoon what is left of the blueberry mixture on top and, using a butter knife, swirl the two together. Cover the pan with plastic wrap and transfer to the freezer. Let chill overnight or for at least 6 hours.
  • When ready to serve, place the ice cream on the counter for 10 minutes to soften before scooping. Serve immediately.
Keyword berries, blueberries, cornbread, ice cream