Blueberry Pancake Ice Cream

This decadent dessert is a combination of ice cream and pancakes. The unusual flavor comes from adding blueberries to your pancake batter before frying them! Serve this delicious treat with syrup or whipped topping for the ultimate breakfast or brunch dish!.

Perry’s blueberry pancake is a delicious dessert with a unique flavor. The ice cream has the taste of blueberries and pancakes, and it can be enjoyed by anyone who likes sweet treats.

If breakfast and dessert had a kid, it would be blueberry pancake ice cream. Have you ever encountered an ice cream that is that perfect?  

So that’s what occurred. Ice cream with blueberries and pancakes. It tastes like a blueberry pancake, if you know what I mean. With a tinge of maple and bursts of luscious blueberries, this dish is rich and creamy.

If I do so so myself, it’s quite fantastic.

Blueberry pancakes and I have a history, you know. My family owns a vacation home in Nova Scotia that we’ve visited since the 1950s. It’s a little island with a gorgeous bay and a fisherman’s cottage. The island is part of a bigger collection of islands that form the most beautiful fishing village you’ve ever seen. 

My sister and I spent our childhood summers on the beach, swimming in the frigid seas of Canada, and eating a lot of blueberry pancakes.

Blueberry-Pancake-Ice-Cream

Our home is bordered on the rear by a coniferous tree line, with a huge blueberry patch between the house and it. My sister and I would wake up every morning and race down to the kitchen in search of buckets, bowls, and whatever other vessel we could find. We’d leave the house in our nightgowns and slippers and go to the patch. We carried our buckets (or measuring glasses, coffee mugs, whatever) inside to our father, who would prepare a batch of blueberry pancakes. It was ideal.

So there you have it. Blueberry pancakes are one of my favorite breakfast foods.

The fact that this ice cream tastes like a pancake is what sets it apart. I recreated the pancake taste using vanilla, butter essence, and maple syrup, and I gotta say, it’s really accurate.

But, won’t you simply have to try it for yourself now?

Print

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 24 hours
  • 1 hour to prepare
  • Time spent: 25 hours
  • 1 quart 1x yield
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 24 hours
  • 1 hour to prepare
  • Time spent: 25 hours
  • 1 quart 1x yield

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 24 hours
  • 1 hour to prepare
  • Time spent: 25 hours
  • 1 quart 1x yield

Ingredients

To make the ice cream foundation, combine all of the ingredients in a mixing bowl.

  • 12 gallon whole milk
  • 12 gallon heavy cream
  • 4 beaten egg yolks
  • 1 teaspoon extract de vanille
  • 12 cup maple syrup (grade A)
  • 14 cup sugar, granulated
  • 1 tablespoon extract de beurre
  • a quarter teaspoon of salt

For the blueberry component,

  • 1 1/2 cup blueberries, fresh
  • a quarter cup of granulated sugar
  • a quarter-cup of lemon juice

Instructions

The ice cream should be made the night before.

  1. Combine whole milk, maple syrup, and sugar in a big saucepan. Stir the mixture carefully with a wooden spoon or spatula the whole time. Heat the mixture over medium-low heat until it reaches 180°F. In a small bowl, beat the egg yolks until light and pale yellow in color. Temper the yolks by pouring a tiny quantity (1/4 – 12 cup) of the heated milk mixture into the egg bowl and whisking constantly while doing so. Pour the hot egg yolks into the milk pot, stirring constantly as you do so.
  2. On low heat, continue to whisk the mixture steadily for approximately 5 minutes. When the liquid starts to thicken and coats the back of a spoon (and reaches 160-170°F), your custard is done. Allowing the mixture to simmer for too long will cause the eggs to cook and the custard to curdle. Remove from the heat and whisk in the heavy cream, vanilla, and butter extracts, as well as the salt. Refrigerate for at least 12 hours (overnight is ideal!) after pouring into a freezer-safe container.
  3. Make your blueberry swirl about one hour before churning your ice cream. Heat the blueberries, sugar, and lemon juice in a small saucepan over medium heat until the blueberries just begin to release their juices. Allow it cool for at least 1 hour after removing from the heat.
  4. Fill your ice cream maker halfway with ice cream and churn according to the manufacturer’s directions. Scoop half of the ice cream into a container after it has finished churning. Half of the cold blueberries should be poured over the ice cream. Using the remaining ice cream and blueberries, repeat the procedure.
  5. Swirl the blueberries into the ice cream with a spatula. If you swirl too much, the whole thing will become blue! Cover and freeze for a further 12 hours. After that, serve!

Notes

*Be cautious not to over-whisk or stir your mixture, as it may froth and separate.

 

Watch This Video-

The “perry’s ice cream 3 gallon” is a blueberry pancake ice cream that has a light, creamy texture. It is made with real blueberries and vanilla extract.

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