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Blueberry Ice Cream
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4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream
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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |