Ice Cream Sunday: Blueberries and Cream Ice Cream

You had to know that with 5 pounds of blueberries, ice cream was going to make an appearance in the recipe list.

This churns out a creamy, dreamy blueberry bliss. Enough said!

Oh, one tidbit: this makes 1 1/2 quarts, a bit more than the usual quart that the ice cream recipes produce. Consider halving the recipe if you don’t want to use as many blueberries as the recipe calls for.

Blueberries and Cream Ice Cream

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INGREDIENTS

  • 4 cups fresh or frozen blueberries
  • 2 3/4 cups sugar, divided
  • 2 tbsp. lemon juice
  • 2 large eggs
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 tbsp. vanilla extract or vodka

DIRECTIONS

  1. In a large saucepan over medium heat, bring blueberries, 2 cups sugar, and lemon juice to a boil. Reduce heat and simmer, uncovered, until sugar dissolves and the blueberries soften, about 6-8 minutes. Cool slightly.
  2. Pour blueberry mixture into a blender and purée until smooth. Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon.
  3. In a large bowl, whisk eggs until light and fluffy, 1-2 minutes.
  4. Whisk in 3/4 cup of sugar, a little at a time, then continue whisking until completely blended, about 1 minute.
  5. Pour in cream and milk; whisk to blend.
  6. Add blueberry purée; blend. Cover and chill this custard for several hours or overnight.
  7. Before adding custard to ice cream machine, mix it. Add custard to bowl of ice cream maker and churn according to manufacturer’s instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Yield: 1 1/2 quarts

SOURCE: adapted from Sweet Pea’s Kitchen who adapted from Food.com and Ben & Jerry’s Homemade Ice Cream & Dessert Book

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