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.
Servings 3 cups
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.
Calories: 782kcal | Carbohydrates: 91g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 171mg | Sodium: 178mg | Potassium: 287mg | Fiber: 3g | Sugar: 82g | Vitamin A: 1939IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 1mg