Blueberry Ice Cream Recipe

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You can make this recipe two different ways. If you like smooth blueberry ice cream, be sure to strain the blueberries as the recipe instructs. If you'd like to have some blueberry chunks in your ice cream, simply don't strain the blueberries.

Whatever you decide, this fresh ice cream is sure to taste great on a hot summer day.

Serving Tip: Blueberry ice cream looks classy served with some fresh, loose blueberries and a mint sprig for garnish.

We ate all our blueberry ice cream before I had a chance to take a picture!

Blueberry Ice Cream Recipe

Prep Time: 20 minutes
Chill Time: 2 - 24 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

Blueberries
2 cups blueberries
3/4 cup sugar
Pinch of salt

Ice Cream Base
1/2 cup milk
2 cups heavy cream
1 tsp vanilla extract

Directions:
Make ice cream without an ice cream maker.

Blueberries

Wash blueberries.

Pour blueberries in a medium saucepan and sprinkle with sugar and salt.

Heat over medium heat.

Mash berries and stir frequently for about 5 minutes.

Cool mixture slightly.

Ice Cream Base

Place blueberries in a blender and add milk.

Blend until smooth.

If you would like a smooth ice cream with no blueberry "chunks," pour this mixture through a sieve.

Chill until completely cooled - at least 2 hours.

Stir in heavy cream and vanilla.

Pour mixture into your ice cream maker.

Mix about 25-30 minutes.

Enjoy this delicious summer treat!

Blueberry Ice Cream Recipe

Prep Time: 20 minutes
Chill Time: at least 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

Blueberries
2 cups blueberries
3/4 cup sugar
Pinch of salt

Ice Cream Base
2 large eggs
1/3 cup sugar
1/2 cup milk
2 cups heavy whipping cream
1 tsp vanilla extract

Directions:
Make ice cream without an ice cream maker.

Blueberries

Wash blueberries and place in a medium saucepan. Sprinkle with 3/4 cup sugar and salt.

Heat over medium heat.

Mash berries and stir frequently for about 5 minutes.

Cool mixture slightly and place in blender and blend until smooth.

If you would like a smooth ice cream with no blueberry "chunks," pour this mixture through a sieve. If not, move to the next step.

Chill until completely cooled. This will take at least 2 hours.

Meanwhile, make your custard base.

Ice Cream Base

Whisk eggs about 1-2 minutes until light and fluffy.

Slowly whisk in 1/3 sugar until completely blended and then whisk 1 more minute.

In a saucepan, heat milk just until it begins to bubble.

Pour hot milk into egg mixture and blend well.

Pour mixture back into saucepan and heat over low heat. Stir constantly until the mixture thickens and starts to stick to your spoon.

Chill the custard base about 2 hours - until it too has completely cooled.

When both the blueberries and the milk mixture have cooled, stir in the heavy cream, and vanilla.

Mix well.

Churn this mixture about 25-30 minutes or according to manufacturer's instructions.

Enjoy your blueberry treat - and don't forget to share!

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By Jenn Fraiser

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