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.
2 1/2C milk and or cream total.
Blueberry Ice Cream
2C fresh blueberries
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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