Blueberry Ice Cream

"Homemade blueberry ice cream is one of the best parts of living in Oregon in the summertime and this simple recipe is one of my favorites. It’s got a smooth and creamy base, chunks of fresh sweet blueberries, and just the right amount of sugar to make it irresistible."

RENEE NICOLE'S KITCHEN

INGREDIENTS

– blueberries – white sugar – cardamom (optional) – water – whole milk – heavy cream

Arrow

Yield

prep time

30 MINUTES

total time

18 SERVINGS

Blueberry Ice Cream

8 HOURS 50 MINUTES

1. In a wide shallow pan combine blueberries, sugar, cardamom (if using), and water. Heat over a medium flame, simmering until blueberries soften and begin to burst open, about 5 minutes. Mash blueberries with a potato masher. Continue to cook until mixture thickens to the consistency of a sauce, about 5 - 10 minutes. Allow to cool 15 minutes.

Instructions

2. In a large bowl, preferably with a pour spout, measure out cold milk and cream. Stir in cooled blueberry sauce. Refrigerate 1 hour or more to cool completely. It's completely normal if the mixture separates while cooling.

Instructions

3. Process ice cream in an ice cream churn according to the manufacturer's instructions.

Instructions

4. Transfer ice cream to a freezer safe container and freeze until solid. About 8 hours.

Instructions

Enjoy!

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