Prep 20 mins
Cook 30 mins
Attention blueberry lovers! After watching a show on the Food Network about a Maine Blueberry Festival, I knew I had to have some of that blueberry ice cream. This recipe is the result of that search. I can't believe this stuff isn't sold in stores; it's that good. "Cook" time is machine time. Instructions do not include time needed in your conventional freezer.
- 6 eggs, separated
- 2 cups sugar
- 1 pint heavy cream
- 2 teaspoons vanilla
- 3 cups blueberries (pureed or crushed, fresh or frozen, doesn't matter)
- 3 tablespoons sugar
- 6 cups whole milk
- wilton violet paste food coloring (optional)
- Puree the blueberries, or just crush them if you prefer the"chunks".
- Add 3 Tbs of sugar and chill in the refrigerator while you prepare the rest of the recipe.
- Beat egg yolks until light yellow.
- Add the 2 cups sugar, a little at a time, until light and fluffy.
- Add the cream.
- Add the vanilla and beat 5 minutes. (I know vanilla is expensive these days, but please don't use imitation vanilla; you WILL notice a difference in the taste.).
- Beat egg whites until stiff and gently fold into egg yolk mixture.
- Add the blueberries.
- (at this point, you may use a tiny bit of"violet" paste food coloring if using fresh blueberries. I have found that if you use frozen blueberries, this will not be necessary to achieve the"blueberry" color. You will need very little of this coloring, as it).
- Pour into cooled freezer can.
- Add enough whole milk to fill the can to the freeze fill line.
- Freeze according to manufacturer's directions for your ice cream freezer.