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Blueberry Ice Cream

Blueberry Ice Cream
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5 from 2 reviews

This blueberry ice cream recipe is sweet, creamy, and bursting with pure berry flavor! Whip up a homemade batch to impress everyone.

Ingredients

Scale
  • 3 cups fresh blueberries (or frozen) 
  • 1 3/4 cups granulated sugar, divided
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. In a large saucepan, add the blueberries and 3/4 cup sugar and 2 tablespoons water and bring to a boil. Simmer for 5 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing if necessary. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
  2. Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
  3. Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined. 
  4. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  5. Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).

Find it online: https://www.acouplecooks.com/blueberry-ice-cream/