Prep 30 mins
Cook 24 hrs
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)
- 946.36 ml fresh blueberries or 946.36 ml frozen blueberries
- 473.18 ml sugar
- 29.58 ml water
- 946.36 ml half-and-half cream
- 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.
This was my first attempt at making ice cream. So after reading the reviews, I made this with 3 cups frozen wild blueberries (from Costco) ,1 tbs. water, 1 cup organic sugar, pinch of cinnamon, a bit of vanilla, 3 cups of heavy cream(no Bovine growth hormones or antibiotics) and left in the berries. Chilled for 6 hours. Really yummy, not too sweet and the perfect amount for the Kitchen Aid ice cream maker attachment.