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Blueberry Ice Cream

User Rating 2 Star Rating (1 Review)

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Blueberry Ice Cream

Blueberry Ice Cream

Photo: Diana Rattray
This blueberry ice cream is rich, creamy, and delicious. Serve this ice cream at a summer gathering or special occasion. This would be wonderful with lemon pound cake or with a blueberry sauce or mixed fresh berry topping.

Ingredients:

  • 1 1/2 cups blueberries, rinsed and picked over
  • 3/4 cup granulated sugar, divided
  • Juice of 1 lemon, about 3 tablespoons
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1 teaspoon vanilla

Preparation:

In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.

In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.  Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.

In a bowl, whisk together egg yolks; whisk about half of the hot mixture into the egg yolks. Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made. Strain the mixture into a bowl; chill thoroughly in refrigerator or an ice bath. Fold in the cold blueberry mixture. Freeze following ice cream machine manufacturer's instructions.

 

More Blueberry Recipes

Blueberry Cobbler Recipe
Blueberry Ricotta Pancakes
Blueberry Upside-Down Cake
Blueberry Pancakes
Blueberry Snack Cake
Blueberry Jam
Blueberry Cornmeal Pancakes
Blueberry Pound Cake
Blueberry Crumb Cake
Lemon Blueberry Muffins



 

User Reviews

Reviews for this section have been closed.

 2 out of 5
Good, but I'd do one thing differently., Member papachronos

I made this for the first time today. I used 3 cups of half-and-half instead of the heavy cream/whole milk mixture, trying to save a few calories. The only problem I noticed is that the acid from the lemon juice produces some curdling in the cream. That was enough to ruin it for me, as the curdling ruined the smooth texture that I associate with good custard-based ice cream. My wife tasted it and called it ""powdery."" The kids didn't seem to mind, though! I have a feeling that this recipe could be great, so I'll try it again. This time, I'll add the lemon juice to the blueberries rather than the cream, and see what results.

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