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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.
Yield: about 1-3/4 quarts.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |