Blueberry-Lime Ice Cream

[Photograph: Max Falkowitz]

In this ice cream, blueberries are cooked into a rich jam with lime, star anise, and cinnamon, then blended into a custard for an ice cream that tastes like blueberry cobbler, but a lot more interesting.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Blueberry-Lime Ice Cream

About This Recipe

Yield:makes 1 quart
Active time:1 hour
Total time:1 hour, plus an overnight chill
Special equipment:ice cream maker, blender or food processor
This recipe appears in: Scooped: Blueberry-Lime Ice Cream


  • 2 cups blueberries
  • 1 star anise star
  • 1/2 teaspoon cinnamon
  • Peeled zest of 1 lime
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 egg yolks
  • 2 teaspoons lime juice from 1 lime, or to taste
  • 3/4 teaspoon kosher salt, or to taste


  1. 1

    In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender.

  2. 2

    On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan.

  3. 3

    Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness.

  4. 4

    Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.


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