Blueberry Ice Cream
Total TimePrep: 15 min. + chilling Process: 20 min./batch + freezing
Makesabout 1-3/4 quarts
Has anyone tried this with Fat-Free Half
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.
Way too creamy for me and my family. I'd make again adding the same amount of milk as cream.
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.