Blueberry Ice Cream

Name: Blueberry Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-3/4 quarts
Ingredients: 4 cups fresh or frozen blueberries; 2 cups sugar; 2 tablespoons water; 4 cups half-and-half cream

Total Time Prep: 15 min. + chilling Process: 20 min./batch + freezing

Yield about 1-3/4 quarts

Contest Winner

Test Kitchen Approved

If you churn only one homemade ice cream this summer, it should be this blueberry ice cream. Each scoop has a subtle tart, floral flavor and intense purple hue.

Ingredients

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Directions

In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in half-and-half. Cover and refrigerate overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Nutrition Facts

1/2 cup: 226 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 3g protein.

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

Recipe Creator