I halved the sugar like most of the reviews suggested, and I also used 2 c. half and half, and 2 c. heavy cream, hoping for a creamier ice cream. I was really excited because the syrup tasted wonderful!! However, when I added all the cream, it was too diluted. I think a quick fix for this recipe would be to cut out some of the cream. It was a little too much for my machine anyway, so if I make this again, I will definitely add sugar to taste, and use maybe 3 c. of cream, instead of 4. I strained the berries because I was making this for company, but did remember to smash the berries against the side of the pan to get as much flavor as I could out of them. I made three flavors for my guests for Easter (blueberry, toasted marshmallow, and lemon), and this was, by far, their least favorite. Disappointing.
I used 2 cups of heavy cream and 2 cups of whole milk, I also did not strain the mixture, added just a touch of vanilla. If you don't strain the mixture, you will need to make 2 batches as most ice cream makers only make a maximum of 1 1/2 qts at a time, so don't overload your ice cream machine! Also make sure to chill your mixture completely. As an aside...take the cooked down blueberries and add a little cinnamon and vanilla, let it chill down. Then use it as a swirl to add to any vanilla ice cream batch and you will have a blueberry pie swirl (toss in some graham crackers or pie crust pieces too!)
Whoops forgot the stars!!!
this was really yummy. i used 1/2 the sugar, otherwise it really would have been too sweet. After cooking the blueberry mixture, i threw the whole thing in the blender so there were a few chunks, but not a whole lot. I will definitely be making this again. Thanks
This was not well received by my family. I believe the problem was the ice cream was too sweet. I would like to try it again, with maybe half the sugar or maybe less than that and some lemon juice.
We tried this recipe for the maiden voyage of the ice cream maker we scored at a yard sale. I added some cinnamon and vanilla and I pureed the berries before mixing them with the sugar and water and bringing it to boil. I didn't bother straining the mixture. It came out a gorgeous shade of purple. My daughter dubbed it blueberry pie ice cream.
I wanted to make this quickly so I didn't cook it. I used my hand blender to mix the sugar in and then to blend the frozen blueberries into the mix. I also added a little vanilla. Since the berries were frozen it made the mixture super cool allowing it to freeze quickly in the ice cream maker. I put it in a shallow dish to ripen and only let it ripen for an hour. It set up very well and I served it with Homemade Magic Shell (Ice Cream topping). I too did not strain the mixture as I feel most of the goodness is in the seeds and skins. Thanks, I will try it with other fruit...canned peaches??
Made this a few days ago. Added a tsp of cinnamon. We had a bowlful about 4 hours after putting it into the freezer to cure, it was gritty due to ice crystals, when it fully cured, it was smooth, creamy and fantastic.
This was wonderful. I followed the other comments and left the berries in. I used Costco frozen berries and it was great. Thank you for a keeper!