Y’all. (Why are only Southerners allowed to say this?)
We love blueberries and this ice cream is delicious.
I appear to be in the minority here. That being, the minority of people who own ice cream makers and actually use them.
There is a great blueberry farm in the Finger Lakes that we make a trip to whenever we are visiting my family. And we are serious about our blueberry picking. This summer we managed to bring home 45 pounds of blueberries.
I even dragged my poor parents out in the rain one morning and we got soaking wet. (Aren’t they kind to indulge their crazy daughter?)
Blueberry Ice Cream Ingredients:
- 1 cup blueberries (frozen or fresh)
- 1 cup sugar
-
1 cup whole milk
-
2 cups heavy cream (sorry!)
-
2 tablespoons boysenberry syrup
(You can supplement whole milk for a 1% milk or heavy cream for light cream, but the texture will be slightly icier, and certain members of your household will notice.)
First, make the blueberry concentration:
- Toss 1 cup of blueberries with 1/4 cup of sugar in a pot over medium heat
- Stir frequently and squish the blueberries with a spoon to release the juices in the pot
- Let simmer until all sugar is dissolved
- Set aside and let cool
Next, make the ice cream:
- Whisk together milk and 3/4 cup of sugar in a bowl
- Gently stir in the heavy cream, 2 TB of boysenberry syrup and your blueberry concentration
- Pour into the ice cream freezer bowl and turn on your machine
- Let the machine run for 20-25 minutes
- You can eat it at this point if you like very soft ice cream! Otherwise put in an airtight container and stick it in the freezer for another 30 minutes.
- ENJOY!!!
I’m sure this ice cream would taste delicious without the boysenberry syrup too. I added it at the last minute and it was a very delicious addition! We keep it on hand for pancakes and it is usually in the maple syrup section at the grocery store.
What’s your favorite flavor ice cream? I love to get Cake Batter ice cream!