• 1 1/2 Cups 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
  1. COMBINE blueberries, sugar, and salt in a heavy saucepan.
  2. HEAT blueberry mixture over medium-high heat until sugar dissolves while STIRRING occasionally.
  3. CONTINUE HEATING blueberry mixture until it comes to a boil.
  4. REDUCE heat.
  5. SIMMER blueberry mixture for an additional 10 minutes.
  6. REMOVE blueberry mixture from heat.
  7. COOL for 20 minutes.
  8. PURÉE blueberry mixture in a blender.
  9. COMBINE blueberry mixture, heavy cream, milk, and lemon juice in a large bowl.
  10. COVER ice cream base with plastic wrap.
  11. CHILL ice cream base in refrigerator overnight.
  12. POUR ice cream base into an ice cream maker.
  13. PROCESS ice cream according to manufacturer's directions.
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Calories 256.21
Total Fat 15.77 g
Saturated Fat 9.73 g
Cholesterol 57.51 mg
Sodium 59.65 mg
Total Carbohydrates 28.66 g
Dietary Fiber 0.62 g
Protein 1.87 g