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–+ servings
three scoops of kaffir lime and blueberry frozen custard

Kaffir Lime and Blueberry Frozen Custard

Course: Sweets
Cuisine: Asian, North American
Keyword: frozen custard, kaffir lime
Prep Time: 10 minutes
Cook Time: 13 minutes
chilling time: 8 hours
Total Time: 8 hours 23 minutes
Servings: 2 quarts
Author: Marta Rivera
Kaffir lime leaves can be found in most Asian food markets, or online.
Print Recipe

Ingredients

  • 4 cups whole milk
  • 2 cups heavy cream
  • 2 cups dried kaffir lime leaves
  • 1 large lime, zest only
  • 1 vanilla bean, split and scraped
  • 12 large egg yolks
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 dry pint blueberries, chopped

Instructions

  • In a saucier, or a pan that has sloped sides, stir together the whole milk, heavy cream, kaffir lime leaves, lime zest lime, and the vanilla pod and scraped beans. 
  • Heat the contents of the pot on low, for 5-7 minutes, or until the milks begin to steam. Turn the heat off and allow the kaffir lime leaves to steep in the hot milk for 10 minutes. 
  • While the leaves are steeping, whisk together the egg yolks, granulated sugar, and salt in a mixing bowl.
  • Temper the eggs by whisking a cup of the hot milk into the eggs in a slow stream. Once all of milk has been whisked in, slowly pour the eggs into the pot of milk in the same way- a slow stream- whisking constantly.
  • Cook the mixture over medium-low heat until thickened (about 6-8 minutes), stirring constantly.
    When properly thickened, the custard should coat the back of spoon, as well as hold a line drawn through it with your finger.
  • Once the custard has thickened, transfer it to a mixing bowl**. Place the bowl into a larger bowl filled with ice and chill the custard base until ice cold.
    Now, cover and place the bowl into the refrigerator for 8-24 hours and allow the custard to age.
  • After chilling, pour the custard through a strainer to remove the kaffir lime leaves and vanilla bean.
  • Churn the custard to a soft serve consistency in your ice cream maker following the machine's manufacturer's guidelines for churning times.
    While your custard is churning, place a stainless steel bowl into the freezer for later use. 
  • After the custard has finished churning, pour the custard into the frozen stainless steel bowl. Gently fold the chopped blueberries into the custard, then pour the custard into two quart-sized ice cream containers.
  • Cover and freeze the custard for 4-6 hours, or overnight. After your frozen custard has had a chance to firm up, allow it to warm on the counter for 15 minutes before scooping and enjoying. 

Notes

**At this point, you can strain the leaves and vanilla bean from the custard, or for a stronger flavor, chill the custard with the leaves and vanilla in it.
This frozen custard can be kept, frozen, for up to 2 months.