Blueberry Ice Cream Recipe

4.5 2 5
Blueberry Ice Cream Recipe
Blueberry Ice Cream Recipe photo by Taste of Home
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Blueberry Ice Cream Recipe

Read Reviews
4.5 2 5
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
MAKES:
14 servings
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

Ingredients

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

Directions

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 2-4 hours or until firm. Repeat with any remaining ice cream mixture. Yield: about 1-3/4 quarts.
Originally published as Blueberry Ice Cream in Country Woman May/June 2004, p29

Nutritional Facts

1/2 cup: 226 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 3g protein.

  • 4 cups fresh or frozen blueberries
  • 2 cups sugar
  • 2 tablespoons water
  • 4 cups half-and-half cream
  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.
Originally published as Blueberry Ice Cream in Country Woman May/June 2004, p29

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Reviews forBlueberry Ice Cream

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MY REVIEW
hughesr User ID: 5394434 133339
Reviewed Aug. 10, 2014

"Way too creamy for me and my family. I'd make again adding the same amount of milk as cream."

MY REVIEW
lenfinger User ID: 1357210 92321
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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