The gorgeous color and ultra-creamy taste of this Blueberry Ice Cream is sure to make it a summer favorite!
I was all set to bring you guys a little back to school dinner dish today, but it’s been preempted by this incredibly delicious Blueberry Ice Cream from Rose Levy Beranbaum’s new book, Rose’s Ice Cream Bliss.
Before we know it all the lovely summer blueberries will be gone, so I had to share tout de suite!
I received a copy of Rose’s new book in July from my good friends at Houghton Mifflin Harcourt and knew I’d be sharing this Blueberry Ice Cream with you folks, because when I first tried it I was beyond impressed.
The book is filled with such amazing ice cream flavors. It was tough to narrow it down to just one to share.
Talk about an ultra-creamy ice cream. And just look at the gorgeous color!!
The time to make this ice cream is now! The beautiful, plump and juicy summer blueberries give it the best flavor and color.
Rose adds one entire vanilla bean that she splits in half lengthwise to bring out the special qualities of the berries too. After the berries are cooked with some sugar and the vanilla bean, milk and cream are added before everything is puréed with an immersion blender or counter top blender, entire vanilla bean and all.
You’ll pour the purée through a strainer into a bowl before adding a bit of fresh lemon juice and refrigerating for 8 hours.
Then you’ll just churn it in your ice cream maker, before freezing until it’s firm enough to enjoy.
So go grab those fabulous blueberries before they’re gone folks. I know you’re going to LOVE this flavor as much as we do! Enjoy!
A Few Cook’s Notes for Blueberry Ice Cream Recipe:
The vanilla bean gives this ice cream a special flavor, but if you don’t want to go to the expense of buying vanilla beans you can use two to three teaspoons of extract. One teaspoon of vanilla extract is equal to a 2-inch piece of vanilla bean.
I used a counter top blender to purée my base.
After I refrigerated my base overnight, I churned in my KitchenAid prechilled ice cream attachment. It took my base about 20-30 minutes to get to a thick enough consistency.
Sweetened Blueberry Puree
- 4 cups fresh blueberries
- 1 1/4 cups granulated sugar
- 1 vanilla bean, split in half lengthwise
Ice Cream Base
- 2 cups heavy cream
- 2/3 cup whole milk
- 1 2/3 cup sweetened blueberry puree
- 2 tsp. freshly squeezed lemon juice, strained
- Stir together blueberries, granulated sugar and vanilla bean in a medium saucepan.
- Over medium-high heat, cook the mixture, stirring constantly, until the sugar has dissolved and the mixture is bubbling. Lower the heat to medium and keep cooking at a boil, stirring often, until the mixture thickens, about 10 minutes. Lower the heat to medium-low and continue to cook until mixture is reduced to about 1 2/3 cups. Add mixture to a bowl or blender container with the cream and the milk. Puree until smooth.
- Pour the puree through a strainer and press it into a bowl. Stir in the lemon juice. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43 degrees F.
- Churn the blueberry puree in an ice cram maker that has been prechilled. Trasfer the ice cream to a chilled container. Place a piece of plastic wrap on the ice cream's surface and let firm in the freezer for at least 4 hours before serving.