Blueberry Cardamom Ice Cream from Iceland
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
2 quarts
- Serves:
- 8-10
ingredients
- 2 cups blueberries
- 1 tablespoon water
- 2⁄3 cup sugar
- 1⁄4 - 1⁄2 teaspoon ground cardamom
- 2 cups heavy cream
- 1 cup milk
directions
- In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves —about 5-10 minutes.
- Chill completely in an ice bath or overnight.
- When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
- Add the blueberry mixture to an ice cream maker with the cream and milk.
- Churn according to the manufacturer’s instructions.
- Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.
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Reviews
-
Wonderful ice cream. I used 1/2 tsp of the cardamom but I think next time (I have a lot of blueberries left :D) I'll try it with 1/4 tsp. It came through pretty strong at a 1/2. I added some Bacardi (about 1/4 cup) because I don't use sugar in ice cream but Splenda. The sugar act's as antifreeze as well as sweetening so I have to use something else to keep my ice cream from freezing into igloo building blocks and I've found that the alcohol works wonderfully and doesn't hurt the ice cream any either.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin