Classic Blueberry Ice Cream
This blueberry ice cream will add a sweet ending to any meal. It's best to make the base and chill it overnight before processing in your ice cream maker. Serve topped with fresh strawberries or raspberries.
Time:20 minutes plus freezing
Prep Time:
10 minutes plus freezing
Cook Time:
10 minutes
Serves:
9
Ingredients
- 1 1/2 Cup heavy cream
- 2 Packages (6 ounces) Driscoll's Blueberries
- 1 Cup sugar
- 1/8 Tsp. salt
- 1 Cup whole milk
- 1 Tbsp. fresh lemon juice
Directions
- COMBINE blueberries, sugar, and salt in a heavy saucepan.
- HEAT blueberry mixture over medium-high heat until sugar dissolves while STIRRING occasionally.
- CONTINUE HEATING blueberry mixture until it comes to a boil.
- REDUCE heat.
- SIMMER blueberry mixture for an additional 10 minutes.
- REMOVE blueberry mixture from heat.
- COOL for 20 minutes.
- PURÉE blueberry mixture in a blender.
- COMBINE blueberry mixture, heavy cream, milk, and lemon juice in a large bowl.
- COVER ice cream base with plastic wrap.
- CHILL ice cream base in refrigerator overnight.
- POUR ice cream base into an ice cream maker.
- PROCESS ice cream according to manufacturer's directions.
