Vanilla Chocolate Chip with Blueberry Swirl Ice Cream

I bought again a large container of blueberries at Costco, and after making my blueberry ice cream recipe few days ago, I still had some berries left to make another flavor. I decided to be innovative and try something new. It went something like this:

Makes 1 quart.

Prep Time: 45 minutes

Total Time: 60 minutes

Ingredients:

Blueberry Swirl
•1 cup of blueberries
•1/2 cup of sugar
•1 tsp lemon juice
•1/8 tsp. vanilla extract
•1/8 tsp. ground coriander
•little pinch of salt

Basic vanilla ice cream
•3/4 cup of whole milk 
•1/2 cup of sugar
•2 cups of heavy (whipping) cream

•2 oz (~80 grams) of mini chocolate chips

Preparation:

Blueberry Swirl

1. Dissolve 1/2 cup of sugar in 1/4-1/2 cup of water in a medium sauce pan over low heat. You want enough water to keep it liquidy after it cools, but not too watery to have ice crystals after it freezes.

2. When sugar is dissolved, add berries, lemon juice, vanilla extract, coriander, and salt.

3. Bring to boil then cook over low heat, stirring occasionally, until berries begin to burst (about 5 minutes).

4. Remove from heat and in blender puree until smooth. You may also want to strain the mash before cooling (it will harden after cooling)

5. Cool to room temperature, then chill well in the refrigerator.

Basic vanilla ice cream

6. Combine milk and sugar in a medium mixing bowl, and mix on very slow (1 or 2) speed, until sugar is dissolved.

7. Add heavy cream and stir in with a spoon.

8. Pour into ice cream maker, and follow manufacturer directions.

9. 5 minutes before the end of freezing time in the ice cream maker (after about 20 min of mixing) slowly pour in the chocolate chips.

10. Transfer the ice cream into a plastic freezer container. With a knife handle make vertical holes and fill them with the blueberry swirl. Poor any remaining swirl on top of the ice cream.