Ingredients
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4
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2
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2
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4
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Directions
Blueberry Ice Cream,Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time),I’ve made this numerous times with half and half and it turned out great! It’s of course not as ‘creamy’ as full fat or with egg yolks, but we love it. The original recipe from Country Woman uses half and half, so any full fat recipe is not exactly the same. I also add a bit of lemon or lime zest to brighten the taste, and puree the berries and do not strain the skin and seeds out. Blueberry heaven!,So trying this out today. Don’t have an ice-cream maker, so will do it by hand (not going to be easy, but will try and have ordered a ice-cream maker which should arrive in a few days). I added some (maybe 1-2 tablespoons) vanilla and only 1/2 cup of sugar as it tasted OK after mixing it. I also pureed the berries rather than getting rid of the seeds and skin.
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Steps
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1
Done
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In a Large Saucepan, Combine the Blueberries, Sugar and Water; Bring to a Boil. |
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2
Done
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Reduce Heat and Simmer, Uncovered, Until Sugar Is Dissolved and the Blueberries Are Softened. |
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3
Done
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Strain Mixture and Discard Seeds and Skins. |
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4
Done
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Stir in Cream. |
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5
Done
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Cover and Refrigerate Overnight. |
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6
Done
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Fill Cylinder of Ice Cream Freezer Two Thirds Full and Freeze According to the Manufactur's Directions. |
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7
Done
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Refrigerate Remaining Mixture Until Ready to Freeze. |
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8
Done
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Allow to Ripen in Ice Cream Freezer or Firm Up in Regular Freezer For 2-4 Hours Before Serving. |
