Unbelievably Good Chocolate Blueberry Ice Cream

READY IN: 1hr 5mins
YIELD: 1 pint


  • 5
    ounces semisweet chocolate, finely chopped
  • 1
    cup whole milk
  • 12
  • 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.