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I could not resist when I saw beautiful, ripe blueberries at the grocery store. As many dishes as I could use them in, my mind instantly went to creamy, yummy, delicious homemade blueberry ice cream. I was so happy with the final result that I made another batch the very next day.
This Isn’t A Salad
I often change recipes when I make them. And I often cut back on things like, oh, cream or sugar. But not when I make homemade blueberry ice cream. This is not the time to be skimpy or try to make a dish super-duper healthy. This is decadent goodness. It’s supposed to be that way.
- MADE FOR BEGINNERS — The Cuisinart ice cream…
- ONE SWITCH SIMPLICITY — Flip the switch and the…
I love my ice cream maker. It’s fun to use and I always end up enjoying the results!
Homemade Blueberry Ice Cream
Ingredients
- 1 ½ cups heavy cream
- 12 ounces blueberries rinsed, dried
- 1 cup sugar
- ⅛ teaspoon kosher salt
- 1 cup `whole milk
- 1 tablespoon lemon juice
Instructions
- Place a medium saucepan over medium-high heat.
- Add the blueberries, sugar, and salt and stir until the sugar has dissolved.
- Continue stirring until the mixture comes to a boil.
- Reduce heat to a low simmer and cook another 10 minutes.
- Remove from heat and let cool for 20 minutes.
- Transfer cooled blueberry mixture to a blender.
- Puree until smooth (if you want some blueberry chunks, don't puree quite so long!).
- Transfer pureed mixture to a large bowl.
- Stir in the heavy cream, milk and lemon juice.
- Cover bowl with plastic wrap and place in the fridge overnight.
- Add mixture to your ice cream maker and process per manufacturer's directions. Freeze overnight before serving.
- Makes about 1 1/2 quarts.
Notes
Nutrition
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