Blueberry Ice Cream
Blueberry ice cream with a hint of vanilla, churned until smooth, rich and creamy.
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Equipment
- Ice Cream Maker
Ingredients
- 2 cups (12 oz) fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tsp lemon juice
- 2 cups cold heavy whipping cream
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp vodka (optional)
Instructions
- In a saucepan, combine the blueberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring frequently. Cook until the blueberries burst and become very juicy, and the sugar is completely dissolved.
- Pour the blueberries into a blender or food processor, and pulse a few times to blend the blueberries into a liquid.
- Pour the pureed blueberries through a fine mesh strainer into a bowl. Use a spoon to press as much of the liquid as you can through the strainer. Discard the pulp and seeds left behind in the strainer.
- Cover and refrigerate the strained blueberry juice until well chilled.
- In a large bowl, whisk together the chilled blueberry juice with the heavy whipping cream, vanilla and salt.
- Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions, until the ice cream is a thick, soft serve consistency. During the last minute of churning, add the vodka.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for 10-12 hours, or overnight, until firm enough to scoop.
Notes
Homemade ice cream is best eaten within 1-2 weeks.
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