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Blueberry Ice Cream Recipe
Custard Style
with eggs
This blueberry ice cream recipe is a delicious frozen treat…not only that – but because of it’s purple-blue color – it looks great too.
Makes 1 1/2 quarts of ice cream
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
45
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
Blueberries
2
cups
blueberries
¾
cup
sugar
pinch
salt
Ice Cream Base
2
eggs
⅓
cup
sugar
½
cup
milk
2
cups
heavy cream
1
tsp
vanilla extract
Instructions
If you don’t have an ice cream maker, click here.
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!
Keyword
custard, fruit, homemade ice cream