I know what you're thinking. I promise the blueberry is delicious! I love Dorie Greenspan's description in this recipe- she talks about how she stopped dating a man who had chocolate ice cream on his blueberry pie. Perfectly reasonable. : )
The blueberry somehow maintains it integrity while adding a depth of flavor to the chocolate ice cream part.
Unbelievably Good Chocolate Blueberry Ice Cream
adapted from Baking: From my home to yours
140g (5 oz) milk chocolate
250ml (1 cup) whole milk
125ml (½ cup) heavy cream
3 large egg yolk
3 tbsps sugar
5 tbsps 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 ⅓ of the hot liquid—this will twarm the yolks so they don’t curdle and become scrambled eggs.
Whisking all the while, slowly pour in the remaining liquid.
Pour the custard back into the pan and cook over medium heat, stirring non stop, 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 back into itself (this will be 170-179 degrees).
Remove pan from the heat and pour the custard over the chopped chocolate.
Let the mixture sit for 1 minute, then 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.