Author Notes
This recipe is an easy, no-yolk style ice cream base with a big punch of blueberry flavor. —Erin Jeanne McDowell
Ingredients
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4 cups
blueberries, washed
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1 1/4 cups
sugar
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1
vanilla bean, halved and scraped
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2 cups
milk
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3 cups
heavy cream
Directions
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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.
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With an immersion blender or in a blender, puree the mixture (Vanilla bean and all) until smooth). Strain the mixture.
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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.
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