Blueberry Cardamom Ice Cream from Iceland

If you like blueberries, you should try this. Creamy, delicious, and unique purple color. From Global Table Adventure. Makes 2 quarts so if you have a smaller ice cream maker you need to divide it and churn it in TWO batches. I used 1/4 t. cardamom and cardamom was very subtle. Notice that you need to chill blueberry mixture a long time-preferably overnight-I have not included that chilling in prep time. I have a 1.5 quart ice maker so did do it in two batches-but second batch did not get as solid b/c the cylinder had warmed up. Churning took about 25 minutes per batch. Next time I am going to reduce so it fits. This recipe has a different technique-fruit is chilled overnight; LATER cream and milk is added right before churning.

• Ready In: 40 mins
• Serves: 8-10
• Yields: 2 quarts

Ingredients

• 2  cups blueberries
• 1  tablespoon water
• 2⁄3 cup sugar
• 1⁄4-1⁄2 teaspoon ground cardamom
• 2  cups heavy cream
• 1  cup milk

Directions

1. In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves —about 5-10 minutes.
2. Chill completely in an ice bath or overnight.
3. When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
4. Add the blueberry mixture to an ice cream maker with the cream and milk.
5. Churn according to the manufacturer’s instructions.
6. Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.