Roasted Blueberry and Crème Fraîche Ice Cream

Made this tonight; glad I read the comments first, as the volume of ingredients as written in the recipe wouldn't have fit in my ice cream maker (I have the 1 1/2 Quart Cuisinart model). So, I used 1 cup heavy cream, 1 cup whole milk, 1 can sweetened condensed milk, 2 CUPS blueberries, 1/8 cup sugar, zest of juice of 1/2 lemon, 1/2 cup creme fraiche. (I also added 1/2 tsp vanilla extract.) This fit nicely in the ice cream maker and it churned up fine - it was a little soft, but reasonable. The color and flavor was excellent.

Unfortunately, I couldn't get this to freeze. It was doing ok until I added the blueberries. It seems like the proportion on that addition might need tweaking. Two pints is a lot! It wouldn't all fit in my ice cream maker and I ended up straining about half the blueberries and mixing them into the not quite semi-frozen base after I transferred it to containers. It's in the freezer now and I'm hoping it sets up without forming crystals. I was planning to make ice cream sandwiches using the Cooks Illustrated's blondies recipe as the cookie.

Well, I just made this basic recipe yesterday. Not the roasted blueberries--need to try that part. but the Berry Ice cream: 20 oz cream 1 can sweetened condensed milk, 2 tsp vanilla extract, 3 oz fresh home made raspberry puree and 1 pint sugared raspberries. Mixed the raspberry puree and vanilla into the condensed milk, and then refrigerated it for a bout an hour to bring down the temp. Refrigerated the bowl and beater for the cream. About 1/2 hour (time not too important-I was doing a few things around the kitchen/house). Then whipped the cream about 1/2 way until soft peaks. folded in the condensed milk/berry mixture. Then whipped the cream for
another couple of minutes until a little firmer. Would not reach stiff peaks-probably because of the condensed mikl. But it did increase in volume a bit. I stopped when it reached almost to the top of my stand-mixer bowl which is a 5 quart bowl. Folded in the sugared berries (I could have left those out) Spooned into a 1-1/2 qt freezer container. covered it closely with plastic wrap to keep out air. Then snapped on the lid and into the freezer. Of course, there was a little too much for the container, so I had a taste. Absolutely DiViNE. Reminded me of fools that I had as a treat as a kid. Went away for several hours, made dinner. And a very nice microwave blackberry cake to go with the Ice cream. This was just about the BEST ice cream I have EVER had--including fancy ice cream parlor stuff. No eggs, no churning, no ice cream freezer, no stirring to keep out ice crystals--there were none. Just the best smoothest frozen treat. So this recipe is good, but for those of us who don't have--and don't want an ice cream freezer--it really isn't necessary. Now I'll have t try the roasted blueberries before they are gone this summer.....