Blueberry Ice Cream

Since blueberries are still in season and lately have been particularly sweet, delicious, and on sale at the grocery store we decided to make a little fresh blueberry ice cream this week.

This recipe is so easy to make and uses all fresh ingredients. It’s not a traditional custard-based ice cream recipe so it’s not quite as creamy as traditional ice cream. Of course you can always make it healthier too, by using a lower fat combination of milk and cream. The higher the % of milk-fat, the creamier the ice cream, so that decision is totally up to you! Just be sure to use
2 1/2C milk and or cream total.

Blueberry Ice Cream

2C fresh blueberries
3/4C sugar
1/8 Tsp salt
1 C milk
1 1/2 C heavy cream

In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender (we used our hand-held immersion blender!), purée mixture with milk just until smooth and stir in cream.

Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.

Freeze mixture in an ice-cream maker.

Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Serve with fresh blueberries and enjoy! I just love the color of this ice cream too…

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