Blueberry Ice Cream

Blueberry Ice Cream

One of my favorite summer memories as a child was eating my Grandma and Grandpa Scott’s homemade ice cream. My grandma would work in the kitchen to get the ice cream made, then give it to my grandfather to crank on his ice cream maker. We would sit around and patiently wait for the ice cream. Grandpa would tell stories as we all laughed. Soon after, the ice cream would be spooned into bowls. We would all eat it a bit too fast and end up groaning with ice cream headaches, but we didn’t mind.

Blueberry Ice CreamThere is nothing quite like homemade ice cream. When done right, it is amazing! Last year, my husband and I gave each other the ice cream maker attachment for our KitchenAid Stand Mixer as our fourth anniversary gift. It was a great gift. A gift that keeps on giving.

This summer, there has been an abundance of fruits available at the stores. Lots of sales on berries. Sales I could not resist. So, I decided to try to make blueberry ice cream. It took a little more effort than vanilla, but the results made it worth the effort.

To begin, I combined 2 pints fresh blueberries with 1/4 cup sugar and 1 Tablespoon lemon juice in a saucepan. 

Blueberry Ice Cream

I cooked the berries over low for 20 minutes.

Blueberry Ice Cream

 

Next, I poured the berries, slowly, into a fine mesh strainer and pushed it through with a wooden spoon into a bowl. I tried to get as much juice as possible, then discarded the pulp leftover in the strainer.Blueberry Ice Cream

 

After cleaning the saucepan I used for the blueberries, I put it back on the burner. I added 1 1/2 cups of half-and-half and 1 cup sugar. I whisked it together as I heated it over medium-low heat. 

Blueberry Ice CreamWhile that heated up, I beat 5 egg yolks until they were a bit thick. By this time, the half-and-half mixture was warm so I tempered the egg yolk a bit by pouring a little bit (about 2 teaspoons) of the mixture in the yolks and whisking. Once tempered, I added the yolk to saucepan. I whisked the mixture constantly for 5 minutes, making a custard.

Now I poured 1 /12 cups heavy cream into the bowl with berries. I added the thickened custard into the berry mixture and stirred until it was well blended. 

Blueberry Ice Cream

 

I covered my bowl of ice cream mix and put it in the refrigerator overnight to cool. (You really only need to do it for 2-3 hours, but I did this after dinner so…).

The next day, I pulled out the ice cream mix and poured it into my ice cream maker. I let my machine do its job and out came the most fabulous ice cream. It was a bit too creamy for what I wanted, so I spooned it into a freezer-safe container then stuck it in the freezer. Several hours later, it was ready; tasty and delicious! My girls love it and ask for it most nights after dinner. 

If you would like a printable recipe, please go to Adventures of a Jayhawk Mommy where this post originated.

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