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Blueberry Ice Cream


  • 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 until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Nutrition Facts

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


Average Rating: 4.714285
  • janetm52
    Jun 22, 2019
    Has anyone tried this with Fat-Free Half
  • Denise
    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.
  • hughesr
    Aug 10, 2014

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

  • lenfinger
    Jul 31, 2011

    Got out the ice cream freezer after over eight years...yikes! 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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