Blueberry Ice Cream

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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! ???? 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

Servings: 1/2 quarts

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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

Instructions

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.
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.
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.
Cover with plastic wrap. Chill in freezer until very cold (40 degrees) about 30 to 60 minutes.
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.
Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.

Author: Laura