Blueberries and Cream Ice Cream

Recipe by Bev I Am
READY IN: 6hrs 30mins
YIELD: 1 quart




  • In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
  • Reduce heat to medium-low and simmer for 1 minute.
  • Remove from heat and allow to stand for 30 minutes.
  • Transfer blueberry mixture to food processor and process till smooth, 1 minute.
  • Strain through a fine mesh sieve into a bowl.
  • Cover and refrigerate about 3 hours to 24 hours, until well chilled.
  • Add cream and lemon juice to blueberry puree and stir to combine.
  • Transfer mixture to an ice cream machine and process according to manufacturer's directions.
  • Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
  • NOTE: Using Frozen Blueberries.
  • Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.