Arctic Refuge Wild Berry Snap Homemade Ice Cream Recipe from Scoop Adventures

If you are planning any summer parties or an ice cream themed bridal shower or having a wedding with an ice cream bar - you will love the recipe I am sharing from Scoop Adventures. The author Lindsay is an avid ice cream maker and blogger and has traveled across the US in search of the best ice cream and brings them to you in her brand new book. And, today, Lindsay is here to bring you two of her recipes - she shared her Blueberry Mojito Ice Cream recipe earlier today.  PS: I'm now looking for an ice cream maker for myself - if you have one, please leave me a comment as I'd love to know what kind is your favorite.

Arctic Refuge Wild Berry Snap Ice Cream

Adapted from recipe by Hot Licks Homemade Ice Cream, Fairbanks, Alaska

makes 1 generous quart {940ml}

from Lindsay . . . Hot Licks showcases several ice cream flavors inspired by the elegance of the Alaskan wilderness, including this delicious creamy, tart and spicy creation, which was developed in cooperation with the Northern Alaska Environmental Center to honor the Arctic National Wildlife Refuge.

2 egg yolks
1 3/4 cups (414ml) heavy cream
1 3/4 cups (414ml) whole milk
2/3 cup + 5 tbsp (193g) sugar, divided
Pinch of salt
1 tsp vanilla extract
1/2 cup (96g) fresh or frozen blueberries
1/2 cup (65g) fresh or frozen cranberries
1 tbsp (15ml) water
1/2 cup (30g) crumbled gingersnaps

Fill a large bowl with ice water. Whisk the egg yolks in a medium bowl and set aside. Combine the cream, milk, 2/3 cup (133g) sugar and pinch of salt in a medium saucepan. Warm over medium heat until the mixture is hot and the sugar dissolves, 4 to 5 minutes. Temper the eggs by slowly pouring 1/2 cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a medium bowl. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Add the vanilla. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To prepare a blueberry swirl, combine the blueberries and 2 tablespoons (25g) sugar in a small saucepan and place over medium heat. Stir constantly until the blueberries begin to burst, about 5 minutes. Turn the heat to low and simmer, stirring frequently, until the blueberries break down and release all of their juice, 2 minutes. Remove from the heat and cool completely.

To prepare a cranberry swirl, combine the cranberries and remaining 3 tablespoons (37g) sugar in a small saucepan and place over medium heat. Stir constantly until the cranberries begin to burst, about 5 minutes. Turn the heat to low and simmer, stirring frequently, until the cranberries break down and release all of their juice, 3 to 5 minutes. Add the water and stir to combine. Remove from the heat and cool completely.