09 Jul Blueberry Ice Cream Recipe
Looking for a medium to get rid of all of those fresh blueberries you bought on sale? Why not turn them into blueberry ice cream? Trust me; you will wish you made this blueberry ice cream recipe sooner when you taste it.
This homemade blueberry ice cream is creamy, sweet with warm spices to balance out the flavor.
Do You Cook Fruit For Ice Cream?
Although it seems simple to chop up some fresh fruit to add to your ice cream, it’s not as simple as it looks.
Fruits have high water content. Your ice cream will have ice crystals running throughout it, ruining the creamy texture. Therefore it is best to cook your blueberries with sugar and a splash of water and puree the fruit before adding them to the ice cream.
Can You Fix The Icy Texture Of Blueberry Ice Cream?
In short, yes, you can. There are two ways to fix icy ice cream. Let your ice cream sit on the counter for 10-12 minutes before you serve it.
The ice crystals will melt, which helps to restore the blueberry ice cream’s creamy texture. If this does not return the ice cream to its creamy state, let it melt completely and rechurn it in an ice cream machine.
Can I make Blueberry Ice Cream Without An Ice Cream Machine?
To make homemade blueberry ice cream without an ice machine, use 1 quart of heavy cream instead of a mixture of half and half and heavy cream. Cook the blueberries as directed, sieve them and allow the mixture to cool completely.
Next, whip the heavy cream until it has stiff peaks, then fold in the mashed blueberries and freeze it for 3-4 hours until it is firm.
Blueberry Ice Cream Recipe
- Ice cream machine
- Fine mesh sieve
- Airtight freezer-safe container
- 4 cups blueberries
- 1½ cups granulated sugar
- 2 tbsp water
- 2 tbsp lemon juice
- 2 cups half-and-half cream
- 2 cups heavy cream
- 1 tsp cinnamon
- ½ cup honey
- 1 tsp mint extract
- Place the blueberries, granulated sugar, water, and lemon juice into a large saucepan over medium-high heat. Allow the blueberries to come up to a boil, then decrease the heat to medium-low.
- Simmer the blueberrie suntil the sugar crystals dissolve and the blueberries have softened. Press cooked blueberry sugar mixture through a fine-mesh strainer set over a bowl, throw away the pulp, and set it aside.
- Simmer the blueberries until the sugar crystals dissolve and the blueberries have softened. Press cooked blueberry sugar mixture through a fine-mesh strainer set over a bowl, throw away the pulp, and set it aside.
- Cover the blueberry ice cream and refrigerate it for 4-6 hours or overnight. Pour the blueberry icecream into an ice cream machine and follow the manufacturer's instructions to churn it.
- Transfer the blueberry ice cream into an airtight freezer-safe container and freeze it for 3-4 hours.
- If you want to add whole fresh blueberries to your blueberry ice cream, macerate them in sugar before adding them to the ice cream.