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Blueberry Ice Cream

Name: Blueberry Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-3/4 quarts.
Ingredients: 4 cups fresh or frozen blueberries; 2 cups sugar; 2 tablespoons water; 4 cups half-and-half cream

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

Ingredients

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Directions

In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1/2 cup: 226 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 37g carbohydrate (34g sugars, 1g fiber), 3g protein.

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