Craftwytch Ice Cream

Blueberry Curd

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You can use fresh or frozen blueberries but I always prefer frozen. There’s no difference in flavor and frozen are typically picked at peak ripeness.

A pot filled with cooked blackberries on a marble surface, being held by hand.
A hand squeezing a lemon into a pot of simmering dark liquid on a stovetop, with bubbles rising from the mixture.
Pouring sugar from a pink measuring cup into a saucepan with dark purple liquid on a stove.

Place 300 grams of blueberries in a saucepan with the juice of 1/2 lemon and 100 grams of sugar. Heat over medium until the liquid starts to come out, about 5 minutes. Add 6 tablespoons of salted butter (85 g) and continue to cook until fully melted. Remove from heat and blend into a puree with an immersion or traditional blender.

A pot of dark red liquid with pieces of fruit, featuring a stick of butter melting on the surface and a blue spatula stirring.
A crystal glass pitcher being filled with a deep red liquid, with a metal strainer above it, on a marble surface.
A person holding an egg above a glass pitcher filled with a dark reddish liquid, preparing to drop the egg into the mixture.

Strain the puree with a fine mesh strainer to remove any solids for a smoother puree.

Whisk in 2 eggs including the whites and return to the saucepan.

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A person stirring a purple liquid in a stainless steel saucepan on a stovetop with a wooden spoon.

Heat on medium low, stirring constantly until it thickens enough to coat the back of a spoon and reaches about 175 degrees. It should take between 5-10 minutes. Make sure not to let it get too hot or the eggs will curdle. Once it its thickened, remove from heat and transfer to a storage container.

Close-up of a digital thermometer displaying temperature readings in a pot with deep purple contents, alongside a wooden stirring stick.
A hand holding a wooden spoon with a purple sauce drizzling from it, above a pot of the same sauce on a stove.
Pouring purple liquid through a fine mesh strainer into a glass bowl on a marble surface.

Once cooled, place a piece of plastic wrap on top, making sure the air cannot come into contact with the curd. This will help keep it fresher longer in the refrigerator. It will keep for about a week in the refrigerator or a couple months in the freezer.

Close-up view of a glass bowl containing a thick, glossy purple mixture with small lumps and a smooth surface.
Print Recipe

Blueberry Curd

Servings: 0

Ingredients

  • 300 g blueberries (fresh or frozen)
  • 1/2 lemon, juiced
  • 100 g sugar
  • 6 tbs salted butter (85 g)
  • 2 eggs

Instructions

  • place 300 grams blueberries in a suacepan.
  • Add juice of 1/2 lemon and 100 grams (1/2 cup) sugar
  • Cook on stove top on medium until the juices are released from the berries and the liquid simmers.
  • Add 6 tbs of salted butter, stirring until melted.
  • Remove from heat and transfer to a blender or bowl for an immersion blender.
    Blend until liquefied, then strain liquid to remove any solids.
  • Making sure the liquid is no longer hot (warms is okay) Add 2 eggs and whisk together or blend until fully incorporated.
  • Return liquid to saucepan and heat on medium/low, stirring constantly until thick and able to coat the back of a spoon. If you have a thermometer it should not go above 175 F.
  • Once thickened, transfer to glass jars or containers, and let cool, then place a piece of plastic wrap on to to seal in the curd.
  • Store in refrigerator for about a week or a couple months in the freezer.
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