Blueberry Habanero Ice Cream

For 1qt/l of ice cream, you're going to need...

  • Ingredients
  • 600g heavy cream
  • 200g whole milk
  • 400g fresh blueberries
  • 80g cane sugar
  • 3 egg yolks (40-50g)
  • 40g dextrose
  • 20g freeze-dried blueberries
  • 1 habanero chile
  • 2g salt
  • 0.2g locust bean gum
  • 0.1g guar gum
  • 0.05g lambda carrageenan
  • Time
  • About 9 hours total (1 hour active time)
  • Equipment
  • blender
  • sauté pan
  • mesh sieve
  • saucepan, at least 1.5qt/l
  • ice cream maker, at least 1.5qt/l


Cut a slit in the habanero from the tip almost to the stem. You want it to remain in one piece.

  • In a sauté pan:
  • + 400g fresh blueberries
  • + 80g cane sugar
  • + 1 habanero chile

Heat blueberries in a sauté pan over medium heat. Once they begin to break down, add cane sugar and habanero. Taste frequently and remove the habanero if it gets too spicy.

Reduce to low heat and simmer until it coats the back of a spoon. Strain through a mesh sieve into a container to cool (doesn't need to cool completely, you just don't want it to be too hot).

  • In a small bowl:
  • + 40g dextrose
  • + 2g salt
  • + 0.2g locust bean gum
  • + 0.1g guar gum
  • + 0.05g lambda carrageenan

Mix ingredients to combine and set aside.

  • In a blender:
  • + 20g freeze-dried blueberries

Blend blueberries on medium speed to convert them to powder.

Let sit for a minute so the airborne particles have time to settle.

  • Add to blender:
  • + 600g heavy cream
  • + 200g whole milk
  • + 3 egg yolks
  • + reserved blueberry syrup

Mix on medium speed then lower the blender to the lowest speed and keep it running to create a vortex.

Slowly pour in the dry ingredients to combine. Turn the blender to high for 10 seconds, then shut it off.

Add mixture to saucepan over medium-low heat and gently bring up to 170°F / 77°C and hold it there to denature the whey protein, hydrate the gums, and reduce the mixture.

Once the mixture coats the back of a spoon, remove from heat and transfer to a sealable heat-resistant container.

Place in a refrigerator to allow the flavors to develop fully and cool down to 40°F / 10°C - approximately 4 hours.

When the mix is down to temp, transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.

Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight).

Allow ice cream to thaw at room temperature for about 10 minutes before scooping.