Blueberry Ice Cream

Here is a great summer time treat that can be made year round with either fresh or frozen  blueberries. Ice cream has to be one of my favorite desserts. I can pass up brownies, cakes and cookies; however, ice cream is another story all together! :D This rich and delicious ice cream flavored with blueberries and freshly squeezed lemon juice will quickly become a favorite at your house. There is nothing quite like a big bowl of creamy homemade ice cream on a hot summer night. Why not serve it along side that Blueberry Pie you have been thinking of making? ;)

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Blueberry Ice Cream

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Ingredients:

  • 4 cups fresh or frozen blueberries
  • 2 3/4 cups sugar, divided
  • 2 tablespoons lemon juice
  • 2 large eggs
  • 2 cups heavy whipping cream
  • 1 cup milk

Directions:

  1. In a large saucepan over medium heat, bring blueberries, 2 cups of sugar and lemon juice to a boil. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened, 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. Cover and refrigerate 2 to 3 hours or overnight.
  3. Once the blueberry mixture is cold you can continue to make the ice cream. In a large bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup of sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in cream and milk, whisk to blend.
  4. Cover with plastic wrap. Chill in freezer until very cold (40 degrees) about 30 to 60 minutes.
  5. Start ice cream maker and add the milk mixture. Mix until ice cream has the consistency of soft serve ice cream, about 20 to 25 minutes. In the last 5 minutes of mixing, add the blueberry mixture.
  6. Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.

Yields: 1 1/2 quarts

Source: adapted from Food.com and Ben & Jerry’s Homemade Ice Cream & Dessert Book

Looking for more ice cream recipes? Here are more frozen favorites I like to make when the weather heats up! :)

22 Responses to “Blueberry Ice Cream”

  1. #
    1
    Sunshine of Autumn Quilts — July 9, 2011 @ 2:30 pm

    Do you use the 2 cups sugar in the mixing of the blueberry in the first part or in the later part?
    Looks like a great recipe thanks!

    • Christina replied: — July 9th, 2011 @ 2:38 pm

      I fixed the directions on the recipe so that they are easier to understand. You add the sugar twice..2 cups with the blueberry mixture and 3/4 cup with the milk mixture. Let me know if you give it a try! :D

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    2
    Jessica — July 9, 2011 @ 8:13 pm

    Looks good but sounds like too much work for me! lol..I will just eat my plain blueberries and store-bought vanilla ice cream and call it good! lol

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    3
    Maris(In Good Taste) — July 10, 2011 @ 6:19 am

    I am so with you on the ice cream. My all time favorite sweet. This is so pretty and enticing!

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    4
    Lauren at Keep It Sweet — July 10, 2011 @ 7:13 am

    I also have a weakness when it comes to ice cream! This sounds delicious.

  5. #
    5
    Shaz (Feedingmykidsbetter) — July 10, 2011 @ 8:44 am

    Love the deep purple colour! Looks really refreshing!

  6. #
    6
    Sasha — July 10, 2011 @ 4:33 pm

    Oh this is SO beautiful! I need an ice cream maker darn it! So stupidly simple but never fails to impress if you tell someone you made your own ice cream :)

  7. #
    7
    Monica — July 10, 2011 @ 9:32 pm

    Gorgeous! If this tastes half as good as it looks, it has to be a winner.

  8. #
    8
    katshealthcorner — July 10, 2011 @ 10:02 pm

    I LOVE THIS!

  9. #
    9
    Nicole@HeatOvenTo350 — July 11, 2011 @ 3:28 pm

    Oooh, thanks for sharing this. Blueberries are on sale where I am this week and I was just looking for something fun to do with them.

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    Nikki — July 11, 2011 @ 6:19 pm

    This ice cream is such a beautiful color! I’m excited to try a blueberry ice cream for National Ice Cream month!

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    Lori — July 12, 2011 @ 11:14 pm

    Made this tonight and just a few notes…

    The recipe makes quite a bit more than 1 quart (my ice cream machine is 1 quart and it handled about 3/4 of the ice cream mix and only half of the blueberry mix).

    When I made the blueberry mix as described, I ended up with 2 cups of yummy blueberry sauce – WAY too much to put in the machine. Unfortunately, I figured this out toward the end of the ice cream churning and didn’t get enough blueberry sauce in to get a really potent blueberry flavor.

    I added 1 teaspoon of double-strength bourbon vanilla for extra kick!

    Delicious ice cream, but beware if you have a 1 quart machine. You will end up with leftovers of both mixes.

    • Christina replied: — July 13th, 2011 @ 9:35 am

      Hmmm… I wonder why it made so much for you. My ice cream maker is only a 1 quart machine too and I had no problem. Maybe a difference in the size of the blueberries? I am not sure. I am sorry to hear that it did not work out well for you. I will change the yield amount to 1 1/2 quarts so that no one else has the same problem. Thanks so much for letting me know! :)

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    12
    freshandfoodie — July 13, 2011 @ 11:50 am

    This looks so wonderful! I totally need to invest in an ice cream maker.

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    Melisssa — August 2, 2011 @ 7:34 pm

    Quick question & I hope that you read this today…I noticed that you don’t state in the recipe to heat the eggs. Are the eggs supposed to be raw in this ice cream recipe??

    • Christina replied: — August 2nd, 2011 @ 8:18 pm

      The Ben & Jerry’s Homemade Ice Cream & Dessert Book where I got this recipe has many recipes that use raw eggs. This is one that calls for raw eggs, however, if you are uncomfortable using raw eggs you can cook them prior to adding them to the rest of the ingredients:
      1. Position a fine-mesh sieve over a large bowl set in an ice bath.
      2. Whisk the egg and 1/4 cup of sugar until light and fluffy, 1 to 2 minutes.
      3. Combine the milk, cream, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until steam appears, about 5-6 minutes. Stream half the mixture into the eggs, whisking constantly.
      4. Return the milk-yolk mixture to the saucepan and set over medium-low heat. Whisking constantly, cook until the mixture reaches 180 degrees and thickens slightly.
      5. Remove from heat and strain mixture into the prepared bowl. Stir often until the mixture cools to room temperature. Then continue with the rest of the recipe.

      • Melisssa replied: — August 2nd, 2011 @ 10:02 pm

        Thank you SO much for answering my question! Now I can proceed with the recipe! :)

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    Denise — May 4, 2012 @ 4:40 am

    Hi, thanks for the instructions about heating the eggs. I wouldn’t eat an egg that hadn’t been heated to at least 180 degrees!

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