Blueberry Kale Ice Cream

Ingredients:

• 5 large egg yolks
• 3/4 cup + 2 1/2 Tbsp granulated sugar, divided
• 2 cups heavy cream
• 3/4 cup milk
• Pinch of salt
• 1/2 cup blueberries
• 2 oz. kale, chopped into small pieces
• 1 1/2 tsp lemon juice
• 1/2 tsp lemon zest

Preparation:

1. Whisk egg yolks with 1/4 cup sugar in a medium bowl, until pale in color.
2. In a medium saucepan, combine cream, milk, 3/4 cup sugar, and pinch of salt. Warm mixture over medium heat until sugar dissolves, about 3-4 minutes.
3. Pour about 1/2 cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly until combined. Then pour everything back into the saucepan and heat over medium-low heat, continuing to stir constantly. Continue heating until the mixture thickens enough that it coats the back of a spoon. Don’t let the mixture come to a boil.
4. Pour mixture through a fine mesh sieve into a medium bowl and cool to room temperature. Cover with plastic wrap (making sure wrap touches down on liquid so skin does not form) and refrigerate the mixture for at least 4 hours, but preferably overnight.
5. While mixture is cooling, make blueberry puree: Puree the blueberries and 4 teaspoons of sugar in a food processor or blender.
6. Once cooled, combine 1 cup of the mixture in a blender, along with the kale, remaining 3 1/2 teaspoons sugar, lemon juice, and lemon zest. Puree until smooth. Pour back into the bowl with the remaining custard and stir.
7. Pour the mixture into the base of your ice cream maker and run, according to manufacturer’s instructions.
8. When ice cream is almost done churning, add half the blueberry puree. Moved ice cream to a freezer-safe container and swirl in the remaining blueberry puree. Put container in freezer and let chill for at least 8 hours before enjoying ice cream.

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