Blueberry Ice Cream
Tart yet creamy, blueberry ice cream is a refreshing perfect for hot summer days! Make sure to make it with fresh in-season fruit, as it makes such a difference!
Ingredients
- 2 cups fresh or frozen blueberries, partially thawed
- 1 cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream
- 2 oz vodka
Instructions
- In a medium saucepan, combine the blueberries and granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the sugar has dissolved. This will take about 5-7 minutes.
- Remove the saucepan from heat and let the blueberry mixture cool for a few minutes. Then, transfer it to a blender or food processor and blend until smooth. If you prefer a smoother texture, you can strain the mixture to remove the seeds, but it's optional.
- In a separate bowl, whisk together the heavy cream, whole milk and vodka if you are using it, until well combined.
- Add the blueberry puree to the cream mixture and stir until thoroughly mixed.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 1gCalories: 283kcalCarbohydrates: 27gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 23mgPotassium: 105mgFiber: 1gSugar: 25gVitamin A: 755IUVitamin C: 3mgCalcium: 63mgIron: 0.1mg
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