Blueberry Ice Cream
Total TimePrep: 15 min. + chilling Process: 20 min./batch + freezing
Makesabout 1-3/4 quarts
- 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. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
- 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 until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts1/2 cup: 226 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 3g protein.
Jun 22, 2019
Has anyone tried this with Fat-Free Half
Jul 15, 2018
I LOVE this recipe. I used highbush blueberries from my bushes because they have more flavor than the large berries. I replaced two cups of half and half with whole milk then used two cups of half and half. I put the cooked berries through my Foley Food Mill then through a strainer but that's the only changes made. I wanted to hate it because I'm on a diet but it is truly to die for.
Aug 10, 2014
Way too creamy for me and my family. I'd make again adding the same amount of milk as cream.
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.