Blueberry Ice Cream

"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."
 
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Ready In:
50mins
Ingredients:
8
Yields:
4 quarts
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ingredients

  • 6 eggs, separated
  • 473.18 ml sugar
  • 473.19 ml heavy cream
  • 9.85 ml vanilla
  • 709.77 ml blueberries (pureed or crushed, fresh or frozen, doesn't matter)
  • 44.37 ml sugar
  • 1419.54 ml whole milk
  • wilton violet paste food coloring (optional)
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directions

  • 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.

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