Blueberries And Cream
This delectable blueberry ice cream is a delightful treat that captures the essence of summer in each creamy spoonful. The vibrant blueberries are transformed into a smooth and refreshing dessert that is a perfect way to cool off on a warm day. The sweet and tangy blend of flavors creates a harmonious balance that will leave you craving for more. Enjoy a scoop of this homemade blueberry ice cream to experience a burst of fruity goodness in every bite!
— Constant Cookbook
Ingredients
- 2 cups fresh blueberries or frozen blueberries
- (see Note)
- 3⁄4 cup water
- 1 cup sugar
- 1 cup heavy cream
- 1 Tbs. fresh lemon juice
Instructions
- In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep.
- Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.
- Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
- <strong>Note:</strong> If using frozen blueberries, make the sugar syrup by combining the water and sugar in a saucepan, bringing the mixture to a boil over medium-high heat, and cooking it until clear, about 1 minute. Put the frozen blueberries in a heatproof bowl and pour the syrup over them. Let cool and then transfer to the food processor. Proceed with the recipe.
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