Blueberry Ice Cream
Country Woman
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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
SERVINGS: 14
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 30 min. + freezing
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.