Homemade Blueberry Ice Cream (Print Version)
# Ingredients:
01 -
4 cups fresh or frozen blueberries
02 -
2 cups granulated sugar
03 -
2 tablespoons water
04 -
4 cups half-and-half cream
# Instructions:
01 -
Grab a large saucepan and toss in your blueberries, sugar, and water. Crank up the heat and bring everything to a rolling boil, then dial it back and let it simmer away uncovered until the sugar completely dissolves and those berries get nice and soft.
02 -
Push the whole mixture through a fine-mesh strainer into a bowl - you want to catch all that gorgeous purple liquid while leaving the pulp behind. Once that's done, whisk in your half-and-half cream until everything's beautifully combined.
03 -
Cover your bowl and pop it in the fridge overnight. This step is crucial - you want that mixture completely chilled before churning.
04 -
Fill your ice cream maker's cylinder about two-thirds full with the chilled mixture and freeze according to whatever your machine's instructions say. If you've got leftover mixture, just keep it in the fridge until you're ready for the next batch.
05 -
Scoop that freshly churned ice cream into freezer-safe containers, making sure to leave some room at the top for expansion. Pop them in the freezer and wait 2-4 hours until everything's firm and scoopable. Repeat this whole process if you've got more mixture waiting.
# Notes:
01 -
This gorgeous ice cream delivers a subtle tart and floral flavor with an absolutely stunning deep purple color that'll make your summer desserts unforgettable.
02 -
Contest winner and test kitchen approved - if you're only making one homemade ice cream this summer, this should definitely be the one.