A friend sent me a recipe for blueberry ice cream a few weeks ago and I made it for the Independence Day weekend. It had 4 ingredients and was simple to make. It was also the first opportunity I had to use my new Kitchen Aid ice cream maker. I had the bowl frozen and ready to go and it was easy to assemble.
The original recipe can be found at epicurious.
Blues-Busting Blueberry Ice Cream – adapted from epicurious
Yields: 1 1/2 quarts
- 2 1/2 cups fresh blueberries, rinsed
- 1 cup sugar
- Juice of 1 small lemon
- 3 cups whole cream
- 1/2 to 3/4 cup whole berries (my addition)
Combine the 2 1/2 cups freshly rinsed blueberries, sugar, and lemon juice. Use an immersion blender to blend the mixture (you could use a regular blender). Stir in the cream until combined. Pour the mixture into your ice cream maker. I added blueberries to the cream as it was processing. It took about 20-25 minutes for the mixture to begin setting up. Pour into a freezer container and freeze until solid.
This was so easy to make. The lemon gives it a nice fresh taste. Will make this again.
