Blueberry Ice Cream
The gorgeous color and ultra-creamy taste of this Blueberry Ice Cream is sure to make it a summer favorite!
Servings: 5 cups
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.
Calories: 612kcal | Carbohydrates: 72g | Protein: 4g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 134mg | Sodium: 52mg | Potassium: 206mg | Fiber: 3g | Sugar: 63g | Vitamin A: 1516IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 1mg