Blueberry Ice Cream Recipe
Deliciously creamy ice cream bursting with warm spices, honey, and mint.
- 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.
Serving: 259gCalories: 494kcalCarbohydrates: 73.15gProtein: 337gFat: 23.08gSaturated Fat: 14.21gPolyunsaturated Fat: 0.957gMonounsaturated Fat: 6.627gCholesterol: 84mgSodium: 83mgPotassium: 239mgFiber: 2gSugar: 66.92gVitamin A: 941IUVitamin C: 9.5mgCalcium: 104mgIron: 0.36mg