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    Blueberry Ice Cream

    Blueberry Ice Cream. Photo by Riverside Len

    1/5 Photos of Blueberry Ice Cream

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    Kim D.'s Note:

    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)

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    Ingredients:

    Serves: 6

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
    2. 2
      Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
    3. 3
      Strain mixture and discard seeds and skins.
    4. 4
      Stir in cream.
    5. 5
      Cover and refrigerate overnight.
    6. 6
      Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
    7. 7
      Refrigerate remaining mixture until ready to freeze.
    8. 8
      Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

    Ratings & Reviews:

    • on July 29, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)

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    Nutritional Facts for Blueberry Ice Cream

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 523.9
     
    Calories from Fat 169
    32%
    Total Fat 18.8 g
    29%
    Saturated Fat 11.5 g
    57%
    Cholesterol 59.6 mg
    19%
    Sodium 67.9 mg
    2%
    Total Carbohydrate 87.8 g
    29%
    Dietary Fiber 2.3 g
    9%
    Sugars 76.6 g
    306%
    Protein 5.5 g
    11%

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