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.
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.
Homemade Blueberry Ice Cream
- 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. Reduced 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.
Nutritional values are approximate.