Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)
- In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
- Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
- Strain mixture and discard seeds and skins.
- Stir in cream.
- Cover and refrigerate overnight.
- Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
- Refrigerate remaining mixture until ready to freeze.
- Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.
This was the BEST ice cream to come from our little ice cream maker yet! It was so creamy and a regal shade of purple. I also left the berry bits in my batch, I also added a small splash of vanilla to the mix. My husband loved it, the whole batch was gone the first day.
It was wonderful! I used blueberries from frozen, and I don't think I'd add any water to the sugar and cream next time, with the frozen fruit there was plenty of moisture to dissolve the sugar in.
First of all, assess the sweetness of your berries to determine the amount of sugar. I reduced the sugar to a cup and a half since many reviews said that 2 cups made the ice cream too sweet. I wish I hadn't. Our berries were not as ripe/sweet, so the ice cream tasted like sorbet or a fruit bar. It didn't hit that sweet spot that ice cream usually does. Besides that, the ice cream came out just right. We also made ours chunky with bits of berries. Half-and-half worked well for my conscience, but I would like to try it with heavy cream. Our family enjoyed this new novelty (our first time making homemade ice cream), and we are already thinking of making the recipe with another fruit.