Homemade Blueberry Ice Cream

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.

Course Dessert

Cuisine American

Keyword blueberry, homemade ice cream

Prep Time 12 30

Cook Time 20

Servings cups

Calories 782kcal

Author Inspired by a recipe from Driscoll's

Equipment

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

Also great with blackberries!

Nutrition