A few days ago, I bought a big basket of blueberries directly to the producer. Fresh, incredibly sweet and large as grapes. Most of them were eaten just like that, but I kept some in the freezer to make this blueberry ice cream.
For a very long time, I resisted the temptation of buying an ice cream machine. You see, I try to simplify the kitchen gadgets as much as possible, but in the summer nothing beats a creamy, refreshing homemade ice cream. So, I would make an ice cream now and then but, without a machine, it would be inevitably heavy on cream and condensed milk (check the internet for no-churn ice cream recipes). So this year I decided to give the machine a try and this blueberry ice cream is my first use of it. Blueberries are my favorite berries and these were so juicy and sweet, so I kept the ice cream simple and plain to let all that flavor just shine. And isn’t this deep purple color simply amazing? There’s not a lot of steps in this recipe but you’ll get better results if you refrigerate the ice cream mixture overnight, before putting it in the ice cream machine.
Finally, this blog is now entering vacation mode and new recipes will follow in September. Have a nice summer break!
Blueberry ice cream
The flavor, sweetness and impressive purple color of blueberries shine in all their glory in this creamy blueberry ice cream.
Prep Time: | Cook Time: | Resting Time: 12 hours | Total:
Serves: 1,2 liters
- 185 g blueberries, fresh or frozen
- 150 g sugar
- pinch of salt
- 400 ml heavy cream
- 250 ml whole milk
- 1 tablespoon fresh lemon juice
- Combine blueberries, sugar, and salt in a small saucepan. Heat over medium-high heat until sugar dissolves, stirring occasionally, then let it come to a boil. Reduce heat and simmer for an additional 10 minutes. Remove blueberry mixture from heat and let it cool for, at least, 20 minutes.
- If you want your ice cream completely smooth, purée blueberry mixture in a blender or using a hand blender. If you don’t mind seeing a blueberry here and there, skip this step.
- In a large bowl, combine the blueberry mixture, heavy cream, milk, and lemon juice. Cover the bowl with plastic wrap and chill the ice cream base in the refrigerator overnight.
- Next day, when you’re ready to make your blueberry ice cream, pour the ice cream base into an ice cream maker and process according to the manufacturer’s Instructions.
- Serve the blueberry ice cream immediately or keep it in an airtight container in the freezer for later.
These ingredients’ amounts are just right for my ice cream machine, which has a 1,2 liters capacity. Adjust them to your own machine, specially if it has a lower capacity.
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