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Blueberry Ice Cream Recipe

Blueberry Ice Cream Recipe photo by Taste of Home

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The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

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Blueberry Ice Cream Recipe

Prep: 15 min. + chilling Process: 20 min./batch + freezing

Yield: 14 Servings

15 20 35

Ingredients

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Directions

In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Strain mixture; discard seeds and skins. Stir in cream. Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 1-3/4 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 226 calories, 7 g fat (5 g saturated fat), 34 mg cholesterol, 35 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Ice Cream in Country Woman May/June 2004, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Blueberry Ice Cream

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Reviewed on Jul. 31, 2011 by lenfinger

Got out the ice cream freezer after over eight years...yikes!...to make this recipe. I don't know how different wild blueberries are from the blueberries I buy at the grocery store, but when I got done straining the cooked berry mixture, it looked to me like I was going to be discarding a lot of wonderful fruit (and vitamins, which are mostly in the skins). So I ran that through the food processor, and whisked it in to the strained mixture with the half and half before refrigerating. The result was a wonderfully deep purple, full-bodied mixture that my husband described as "delicious!" A perfect return to my ice cream-making that I'll be making again.