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Blueberry Ice Cream Recipe
Blueberry Ice Cream Recipe photo by Taste of Home

Blueberry Ice Cream Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:14 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES: 14 servings

Ingredients

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

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.

Directions

  1. 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. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
  2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-3/4 quarts.
Originally published as Blueberry Ice Cream in Country Woman May/June 2004, p29

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.

Sweet White Wine

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

Reviews for Blueberry Ice Cream

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MY REVIEW
Reviewed Jul. 31, 2011

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.

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