Blueberry Ice Cream

August  5, 2014
Photo by Bobbi Lin
Author Notes

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

  • Makes 2 1/2 quarts
  • 4 cups blueberries, washed
  • 1 1/4 cups sugar
  • 1 vanilla bean, halved and scraped
  • 2 cups milk
  • 3 cups heavy cream
In This Recipe
  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 Reviews

See what other Food52ers are saying.

I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.