Blueberry Ice Cream

This article was published by: Matthew

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♼ Recipe origin is unknown. Blueberry ice cream recipe, recipe Rating: 4.6
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Here in Maine, we have an awful lot of blueberries in late summer. You try not to get too tired of them in pies, so here is one of the families favorites. Though a simple straightforward recipe it does take an overnight too cool properly, before it goes in your ice cream maker. You may have more mixture then your ice cream maker can handle, so don’t flood it. Enjoy!
Ready in: 14 hours

Ingredients

Serves: 4

• 2 cups fresh blueberries (high bush prefered)
• 3/4 cups sugar
• 1/8 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1 pint heavy cream

Preparation method

Prep: 12 hours | Cook: 15 mins | Extra time: 1 hour 45 mins

1. In a saucepan over medium heat begin to crush the blueberries with the sugar and salt until the juices come to a slow boil. Reduce the heat to a low simmer and continue to stir and crush the mixture for about 5 minutes as it cools.
2. Whisk the eggs togeither until smooth, about 1 to 2 minutes, and add to the blueberry juices and blend (iif you are worried about raw eggs, try to get them into the mix while the heat is still above 180 degrees F but not while boiling).
3. Pour the entire contents into a blender and add the milk. Let fly for as long as you want, until smoooooth.
4. Cover, place in the fridge overnight (not the freezer!).
5. In the morning, pour the mixture in a larger bowl and add the heavy cream. Stir gently, only enough to blend. Pour into an ice cream maker and let the magic happen.