Blueberry Ice Cream Recipe

I’ve made a lot of blueberry recipes through the years and I’ve also made a ton of ice cream recipes. So I’m not sure how I’ve never, up until now, combined the two?! I saw this blueberry ice cream recipe and knew it would be delicious. It totally was. And creamy too. And a perfect way to use up my blueberry haul!

Ingredients

1 1/2 cups heavy cream
2 1/2 cups blueberries
1 cup sugar
1/8 teaspoon salt
1 cup whole milk {2% milk works fine too}
1 tablespoon lemon juice

Directions

In a saucepan over medium-high heat, combine blueberries, sugar, and salt, and stir occasionally until sugar dissolves. Bring to a boil, reduce heat and simmer for about 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender before mixing with the heavy cream, milk and lemon juice. Refrigerate 1 hour.

Place the mixture in your ice cream maker {I use a KitchenAid Ice Cream Maker Attachment} and freeze according to manufacturer’s directions. Enjoy!

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, is my favorite ice cream recipe book by far..

Check out these other yummy ice cream recipes:

• Pumpkin Cheesecake Recipe
• Mint Chocolate Chip Ice Cream
• Pumpkin Gingersnap Ice Cream
• Vanilla Bean Ice Cream
• Old Fashioned Strawberry Ice Cream
• Cherry Vanilla Chocolate Chip Ice Cream
• Roasted Banana Ice Cream