Blueberry Ice Cream
Creamy homemade blueberry ice cream, bursting with flavor! A fun way to indulge in your favorite Summer fruit!
I’m in a weird limbo right now. I’m craving Fall flavors like crazy, while trying to savor all that Summer still has to offer. I’ve already started my Fall recipe baking which certainly isn’t helping my situation any. My favorite local apple farm opened up for the season this week, which has me super giddy. I’m ready to go buy bushel after bushel, but I’m also trying to resist a bit. My absolute favorite variety won’t be available till mid-September at the earliest. We’re almost there but it’s still so far away!
I’m ready for the busy Fall schedules, but I’m not ready for Summer break to be over. It goes by so fast! Fingers crossed for some amazing weather to ring out August. Normally August weather takes a nose dive for us. I love the cooler days, but I’d also love to get some more swimming in before we call it quits for the season. The hard part about living in the northern part of the country is a shorter Summer and swim season, but the payoff is a gorgeous Fall. Again with being in a weird limbo state. I wish I could have the perfect blend of Summer and Fall.
I made this blueberry ice cream a few weeks ago, full well knowing that it would likely be the last homemade ice cream of the season. That doesn’t mean I’m done. It is fully a year round treat in my book. I hope it is for you too!
The great thing about this ice cream, it’s not just a Summer treat because you can use fresh or frozen blueberries! Enjoy your favorite creamy homemade blueberry ice cream any time of the year!
This blueberry ice cream recipe is perfectly sweet, creamy and bursting with fresh blueberry flavor! It’s a must make.
Grab a scoop while you can, it’s sure to disappear fast!
Blueberry Ice Cream
Ingredients
- 2 C blueberries, fresh or frozen
- 1 C granulated sugar, divided
- 1 Tb lemon juice
- 2 C heavy cream
- 1 C whole milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3 large egg yolks
Equipment
Instructions
- Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside.
- Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top.
- Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.
- Whisk egg yolks in a small bowl.
- When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.
- Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.
- Churn according to manufacturer's directions.
- Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.
Forget about the nice comments about the “color” (even though one of my faves)
Forget about the nice comments about the “prettiness” (even though, it’s true)
It was all about the uniqueness and especially the FLAVOR of it!
I don’t know if this is earth shattering or not (helpful), but after taking it out of the freezer and entering the spinning process (which makes it softer), I placed it into a larger container and added freshly frozen Blueberries to define what it was. (Not to say that it needed it) But, that’s me. Amazing, amazing recipe regardless that it was more difficult than an ordinary Vanilla/Chocolate base flavors in which you just add stuff.
Thanks, Rachel
Thank you for your very thoughtful comment. I’m so glad you enjoyed the ice cream, Lawrence! Love the addition of extra blueberries!
Can this blueberry ice cream recipe be made without ice cream maker?
For best results, definitely use an ice cream maker if you can get your hands on one. The ice cream maker not only helps to start the freezing process but add air into it. Your next best bet would be to try to create an ice bath around your stand mixer or large bowl and beat the mixer for a bit. It won’t give the same result but will be better than freezing as is. Good luck!
nice
Delicious ice cream! We substituted 2/3 cup date sugar in place of all of the granulated sugar. It worked fine and was plenty sweet. We also added whole uncooked blueberries as the ice cream churned as we love blueberries. I know some folks prefer smooth ice cream without the added texture though.
Great substitutions! I’m so glad you enjoyed the recipe, Barbara!
This is such a great recipe. The kids loved it and so did I. I used sour cream because I didnt have heavy cream, and it turned out well.