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Blueberry Ice Cream Recipe

Blueberry Ice Cream Recipe

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 YIELD:14 servings

Ingredients

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

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 any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture. 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.

Wine Pairings

Sweet White Wine

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