Homemade Blueberry Ice Cream
When the blueberries are in season, I try to find as many recipes as possible before the season ends. As this years blueberry crop starts to dwindle, I decided to make some Blueberry Ice Cream, before the local farms stop selling their blueberries and I had to switch to frozen. Of course you could use frozen blueberries if they are no longer available in your area and many stores import blueberries year around, so you really never have to worry about making this Blueberry Ice Cream as a seasonal item.
This vanilla based Blueberry Ice Cream is fast and easy to make using any Ice Cream maker, I used my Aroma 4-Quart Traditional Ice Cream Maker with great results!
Make sure to add your blueberry mixture at the end of the freezing cycle.
Note: Always use pasteurized eggs when a Ice Cream recipe calls for raw eggs – I use: Davidson’s Safest Choice Pasteurized Eggs
- 4 cups milk
- 4 eggs, beaten - I use: Davidson’s Safest Choice Pasteurized Eggs
- 2 cups sugar
- ½ tsp. salt
- 2 cups heavy cream
- 2 tbsp. vanilla
Blueberries- 1 cup fresh blueberries
- ½ sugar
- juice from ¼ lemon slice
- Freeze ice cream container.
- Prepare blueberries by washing thoroughly.
- Place blueberries, sugar and lemon juice in pot.
- Heat until blueberries start to burst, stirring slowly.
- When approximately 50% of blueberries have burst, remove from heat to cool, then refrigerate to chill.
- Prepare custard mixture.
- Heat milk till small bubble form around edges of pot, stirring constantly.
- Add sugar and salt, stirring constantly till dissolved. (do not boil)
- Remove from heat.
- Beat eggs and slowing pour in warm milk while continuously stirring.
- Add heavy cream and vanilla.
- Chill in refrigerator for min 1 hr.
- Pour into ice cream maker and freeze according to manufacturers instructions.
- When ice cream is at the soft serve stage, add blue berry mixture and continue mixing for 5 min.
- Remove and freeze until frozen.
I hope you enjoy this weeks Homemade Ice Cream Recipe!
Gary
