Blueberry Blintz Ice Cream

Whisk yolks and ⅓ cup of the sugar until creamy. Set aside.

Heat cream, milk, ⅓ cup of sugar, and salt in a medium pot and cook on medium heat for 2–3 minutes, until sugar is dissolved and cream is nearly simmering. Lower heat and scoop ½ cup of the cream mixture into the yolks, whisking the entire time to combine.

Pour the heated yolk mixture back into the pot, still whisking to combine. The custard should thicken in 3–5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it. Remove from heat and fold in the ricotta.

For the pancake batter, toss flour, remaining 1 tablespoon sugar, baking powder, and baking soda in a small bowl. Add to the custard base. Fold in vanilla extract.

Transfer to a blender and pulse until smooth. Chill 2–3 hours until cold.

While base is chilling, prepare blueberry sauce. Put blueberries, lemon juice, zest, and sugar in a saucepan. Turn stove to medium and heat until berries began to soften. Mash with fork to accelerate process, simmering 2–3 minutes. Mix cornstarch and water in a small bowl and then add to the berries in saucepan. Heat on medium until the fruit sauce thickens, 1–2 minutes. Remove from heat and chill.

Using an ice cream maker, churn base until mostly frozen and thick, about 15–20 minutes. Slowly pour in blueberry sauce and then turn off immediately. Scoop into container and chill until set, 4–5 hours.

Makes 1 1/2 quarts of ice cream. You’ll want to eat every last bite.