Prep 45 mins
Cook 20 mins
- 5 ounces semisweet chocolate, finely chopped
- 1 cup whole milk
- 1⁄2 cup heavy cream
- 3 large egg yolks
- 3 tablespoons sugar
- 5 tablespoons premium-quality blueberry preserves
- Add chocolate to a 1-quart glass measuring cup.
- Bring milk and cream to a boil in a medium saucepan.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.
- Still whisking, drizzle in about 1/3 of the hot liquid—this will temper, or warm, the yolks so they don’t curdle.
- Whisking all the while, slowly pour in the remaining liquid.
- Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.
- The custard should reach at least 170°, but no more than 180°, on an instant read thermometer.
- Immediately remove pan from the heat and pour the custard over the chopped chocolate.
- Let the mixture sit for 1 minute, then using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker; churn according to manufacturer’s directions.
- When the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend.
- Pack the ice cream into a container and freeze it until it is firm enough to scoop.