A very blue, berry frozen treat.

INGREDIENTS:

✦ 2 cups blueberries (fresh or frozen)

✦ juice from 1 lemon

✦ 1 1/4 cup granulated sugar – divided

✦ 6 large egg yolks

✦ 3 cups goat milk

✦ 2 tsp vanilla extract

✦ 1/2 tsp salt

✦ optional: blueberry preserves/jam

DIRECTIONS:

In a medium saucepan combine the blueberries, lemon juice, and 1/2 cup sugar. Over medium heat, mash the berries and cook until very soft and juicy, approximately 8 minutes. Using an immersion or standard blender, blend very well and set aside.

In medium bowl, whisk together egg yolks and 3/4 cup sugar until smooth and pale.

In a saucepan add the goat milk and salt. Heat over medium heat until very warm, before it starts to simmer remove it from heat.

Slowly add 1/2 – 1 cup of the hot milk mixture to the egg mixture, whisking as you add to steadily increase the temperature of the eggs so that they do not cook. Once the egg mix has come up to temperature, add everything back into the saucepan.

Stirring constantly with a wooden spoon, heat the custard until the mixture coats the back of the spoon. It has thickened enough when you can run your finger down the back of the spoon and the line stays visible. Do not overcook.

Strain the mixture through a fine mesh sieve into a fresh bowl and add the blueberry mix. Let cool, then refrigerate for at least 2 hours. Churn in your ice cream maker as directed, and freeze in an ice cream approved container. Optionally gently swirl in some blueberry preserves before freezing. Enjoy!