Blueberry Ice Cream Recipe
- 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. Strain mixture; discard seeds and skins. Stir in cream. Cover and refrigerate overnight.
- 2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 1-3/4 quarts.
1/2 cup: 226 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 3g protein.
Reviews for Blueberry Ice Cream
"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."