Y’all. (Why are only Southerners allowed to say this?)
We love blueberries and this ice cream is delicious.
I appear to be in the minority here. That being, the minority of people who own ice cream makers and actually use them.
There is a great blueberry farm in the Finger Lakes that we make a trip to whenever we are visiting my family. And we are serious about our blueberry picking. This summer we managed to bring home 45 pounds of blueberries.
I even dragged my poor parents out in the rain one morning and we got soaking wet. (Aren’t they kind to indulge their crazy daughter?)
Blueberry Ice Cream Ingredients:
- 1 cup blueberries (frozen or fresh)
- 1 cup sugar
- 1 cup whole milk
- 2 cups heavy cream (sorry!)
- 2 tablespoons boysenberry syrup
(You can supplement whole milk for a 1% milk or heavy cream for light cream, but the texture will be slightly icier, and certain members of your household will notice.)
First, make the blueberry concentration:
- Toss 1 cup of blueberries with 1/4 cup of sugar in a pot over medium heat
- Stir frequently and squish the blueberries with a spoon to release the juices in the pot
- Let simmer until all sugar is dissolved
- Set aside and let cool
Next, make the ice cream:
- Whisk together milk and 3/4 cup of sugar in a bowl
- Gently stir in the heavy cream, 2 TB of boysenberry syrup and your blueberry concentration
- Pour into the ice cream freezer bowl and turn on your machine
- Let the machine run for 20-25 minutes
- You can eat it at this point if you like very soft ice cream! Otherwise put in an airtight container and stick it in the freezer for another 30 minutes.
I’m sure this ice cream would taste delicious without the boysenberry syrup too. I added it at the last minute and it was a very delicious addition! We keep it on hand for pancakes and it is usually in the maple syrup section at the grocery store.
What’s your favorite flavor ice cream? I love to get Cake Batter ice cream!