A delicate swirl of blueberry jam adds elegance to sweet, rich ice cream. Other contrasting jams, such as raspberry or strawberry, look pretty, too. Use jams that are double or higher the ratio of fruit to sugar.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2006
In saucepan, heat together milk, cream and orange peel over medium heat until tiny bubbles form around edge. Remove from heat; cover and steep for 10 minutes. Discard orange peel.
In large bowl, whisk together egg yolks, sugar and salt ; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes.
Add white chocolate and vanilla; whisk until smooth. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.
Freeze until almost solid, about 1-1/2 hours. Break up and puree in food processor until smooth. (Or freeze in ice-cream machine according to manufacturer's instructions.)
Blueberry Swirl: Press jam through fine sieve into small bowl; stir in orange liqueur. Scrape one-quarter of the ice cream into airtight container; drizzle with one-third of the blueberry mixture, swirling slightly with spoon. Repeat twice with remaining ice cream and sauce. Cover with remaining ice cream. Freeze until firm, at least 4 hours. (Make-ahead: Freeze for up to 1 week.)
Nutritional facts <b>Per serving:</b> about
- Sodium 91 mg
- Protein 7 g
- Calories 531.0
- Total fat 35 g
- Cholesterol 173 mg
- Saturated fat 21 g
- Total carbohydrate 48 g
- Iron 4.0
- Folate 13.0
- Calcium 18.0
- Vitamin A 21.0
- Vitamin C 2.0