Blueberry Ice Cream

August  5, 2014
0 Ratings
Photo by Bobbi Lin
  • Makes 2 1/2 quarts
Author Notes

This recipe is an easy, no-yolk style ice cream base with a big punch of blueberry flavor. —Erin Jeanne McDowell

What You'll Need
  • 4 cups blueberries, washed
  • 1 1/4 cups sugar
  • 1 vanilla bean, halved and scraped
  • 2 cups milk
  • 3 cups heavy cream
  1. In a medium pot, bring the blueberries, sugar, and vanilla bean to a simmer. Cook until the blueberries are soft and have released their juice, about 10 minutes.
  2. With an immersion blender or in a blender, puree the mixture (Vanilla bean and all) until smooth). Strain the mixture.
  3. Stir in the milk and cream, and mix until uniformly combined. Churn in an ice cream maker per manufacturer's instructions. Freeze until ready to serve.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

0 Reviews