By Kim D. on May 25, 2004
Photo by Riverside Len
Photo by Riverside Len
"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)"
Serving Size: 1 (331 g)
Servings Per Recipe: 6
"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."
"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."
"We used fresh blueberries, we DID remove the skins & seeds - as we made the ice cream prior to reading all of the reviews - used heavy cream rather than half-n-half, and used the full amount of sugar. Ripening time was key! Direct from the ice cream maker it was too creamy. Twenty-four hours in the freezer and it is the perfect balance of cream & fabulous blueberry flavor!"
"I wish I didn't like this so much! I am glad I only have an old fashioned ice cream maker or I'd be eating it every week! I made as directed, except I strained it and then decided I just couldn't throw out the blueberry remnants and I dumped them in the mix also, it was wonderful with a little blueberry "bite" to go with the smooth, creamy flavor. I love this ice cream!"
"This Ice Cream is the Bomb!! I have made this now 4 times and I usually serve it with crumbled up Waffle cone over the top to give it some crunch. Love it!!"
"This is delicious, I can't stop eating it! I used fresh-picked blueberries and the color and flavor are fantastic. I used the suggestions of cutting down the sugar to 1.5 cups and left the blueberry skins in (more fiber!). I also used 2% milk instead of the half-and-half, as that's all I had in the fridge. The ice cream is still creamy and has great texture."
"It's very sweet, but very good. My family loved it. I added some cinnamon and vanilla and that really made a terrific flavor. I also blended it instead of straining it and that worked out wonderful. I will definitely be making this again!"
"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."
"Used this as a base to make ice cream with blueberry balsamic vinegar that I had received as a gift. Added probably about three tablespoons of the vinegar (it was very sweet and syrupy) until it tasted right. This was the most fabulous ice cream I've ever made. It think it would have been even better with some kind of buttery crumble or like a cobbler type mix-in. Sort of like a blueberry pie. I will update my review or post a new recipe when I perfect it. But I need some more of that vinegar..."
"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 Recipe #37377. 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!"