I love blueberries! We go every summer to pick them, and the enormous boxes of blueberries we bring home do not go to waste. Somehow with all of the blueberry muffins, cobblers, pies, coffee cakes, and breads, it had never occurred to me to make ice cream. Once I did, however, I never looked back! It’s one of my go-to recipes every year when we get our blueberries. The best thing about this recipe? It works just as well with frozen blueberries, so I have just as much fun–if not more–being able to bust out some fresh blueberry ice cream in January.
What you need:
- 2 c. blueberries, fresh or frozen
- 3/4 c. sugar
- 1/8 t. salt
- 1 1/2 c. heavy whipping cream
- 1 c. whole milk
- 1/4 t. vanilla (store-bought or homemade)
- small saucepan
- sealed container
- ice cream maker
Time: 15 minutes prep; 8-12 hours chill; 25-30 minutes processing in ice cream maker
Freezeable: Ha, yes!
Serves: Makes 1 quart
Multiplying the recipe: You would need to make this in individual batches. Remember: The ice cream maker bowl needs to be fully frozen to work properly (I prefer a full 24 hours).
Blueberry Ice Cream:
Make sure that your ice cream maker bowl is fully frozen (preferably 24 hours in the freezer).
In a saucepan heat blueberries, sugar, and salt over medium heat. Mash the berries with a fork and stir frequently. Simmer for 5 minutes until berry juices thicken slightly. Turn off heat and let the mixture cool slightly.
In a blender, puree blueberry mixture, cream, and milk. Add vanilla. Put the mixture in a sealed container and refrigerate over night (or 8-12 hours).
Process mixture in your ice cream maker according to the manufacturer’s instructions.