Description
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.
- 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
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COMBINE blueberries, sugar, and salt in a heavy saucepan.
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HEAT blueberry mixture over medium-high heat until sugar dissolves while STIRRING occasionally.
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CONTINUE HEATING blueberry mixture until it comes to a boil.
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REDUCE heat.
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SIMMER blueberry mixture for an additional 10 minutes.
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REMOVE blueberry mixture from heat.
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COOL for 20 minutes.
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PURÉE blueberry mixture in a blender.
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COMBINE blueberry mixture, heavy cream, milk, and lemon juice in a large bowl.
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COVER ice cream base with plastic wrap.
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CHILL ice cream base in refrigerator overnight.
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POUR ice cream base into an ice cream maker.
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PROCESS ice cream according to manufacturer's directions.
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 |