Creamy Blueberry Ice Cream
From notyourmomma 9 years ago
- 24 hours to make
- Serves 6
A friend shared a Paula Deen magazine that had a blueberry ice cream recipe that looked delectable. I amended the recipe slightly because I didn't want hard frozen berries in my ice cream. I heated them with the sugar, water and a bit of lemon juice to soften, mashed them with a potato masher and chilled them overnight. Read more The next day once the ice cream maker was cranking, I strained the blueberries (reserved the syrup) and added the blueberry mash. The ice cream is a lovely violet color and the flavor is truly integrated. No hard chunks. Served the ice cream over lemon bars. If I had mint, I would have gilded the lily, but it fine without any garnish other than a tiny drizzle of leftover berry syrup. See less
Ingredients
- 1 pint of fresh blueberries shopping list
- 1/2 cup of sugar shopping list
- 1/4 cup of water shopping list
- juice of one lemon shopping list
- zest of half lemon shopping list
- 1 cup of heavy whipping cream (chilled) shopping list
- 1 can of sweetened condensed milk (chilled) shopping list
- 1/4 tsp of salt shopping list
- 1 tsp of vanilla shopping list
- 2 cups of half and half (chilled) shopping list
- Favorite lemon bar recipe (I cheated and used Krusteaz) shopping list
- reserved blueberry syrup shopping list
- Cuisinart Ice Cream maker, with the frozen insert and paddle shopping list
How to make it
- Wash and stem berries. Add to sauce pan with sugar/water, lemon juice and zest. Heat gently til berries start to pop.
- Mash with potato masher. Chill overnight.
- Prep Ice cream cylinder by washing and freezing at least 24 hours.
- Strain berries and reserve liquid, separate from berries in refrigerator.
- In a large chilled glass bowl, whip the heavy cream until stiff peaks are formed.
- Add chilled sweet condensed milk, beat again on high until peaks are formed.
- Add half & half, vanilla and blend gently to combine.
- Assemble ice cream maker.
- The ice cream maker MUST be spinning before you add the ice cream mix.
- Add milk mix to churning ice cream maker, allow the churn to process at least ten minutes, add the reserved crushed blueberries and continue to process for another 20 minutes.
- Be careful there might be a more mix than can fit in the canister. I reserved the mix and will use it for a mix into mascarpone cheese with instant coffee for a tiramisu.....later, much later. Since there are no eggs in the ice cream mix, I feel it is safe to keep the cream mixture.
- Pack the ice cream in an air tight container and put in deep freeze to cure and harden for three hours.
- Will keep a month in deep freeze, if you are lucky.
- Dessert time, cut a square of lemon bar, top with scoop of blueberry ice cream and drizzle with blueberry syrup.
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