White Chocolate Ice Cream with Blueberry Swirl by The Canadian Living Test Kitchen

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.

Servings: 4 cups (1 L) or 8 servings

Ingredients:

White Chocolate Ice Cream with Blueberry Swirl
Photography by
Yvonne Duivenvoorden

Nutritional Info
Per serving: about	-
cal	531
pro	7 g
total fat	35 g
sat. fat	21 g
carb	48 g
fibre	0 g
chol	173 mg
sodium	91 mg
% RDI:	-
calcium	18%
iron	4%
vit A	21%
vit C	2%
folate	13%

Blueberry Swirl:

Preparation:

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 sa< 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 purée 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.)