I’ve often had my doubts about fruit ice creams, but I’m amazed every time I make one from scratch. Blueberry ice cream is no exception. I’m so glad my little boy asked me to make some.
Combine in a saucepan:
12 oz. blueberries (about 2 c. I use frozen and think they taste better than fresh.) OR
1 1/4 c. huckleberries
1 3/4 c. sugar
1/4 t. salt
Heat until the sugar dissolves, bring to a boil, and simmer for 10 minutes over medium heat. Let the fruit cool before pureeing.
Add the fruit puree to the remaining ingredients in large bowl:
2 1/2 c. whole milk
2 1/2 c. heavy cream
juice of 1 lemon or 2 T. fresh lemon juice (Lime would work too, and fresh is much better tasting than the bottled kind.) Omit if using huckleberries because they are more sour.
Chill the mixture for at least 4 hours before churning. Churn the blueberry ice cream until you reach soft-serve consistency or freeze longer for a harder texture.
Find more delicious ice cream recipes here.
Want to make a different fruit flavor? I read something that suggested looking at the jam aisle at the grocery store. If the fruit makes a good jam, it can make a good ice cream.
Blueberry Ice Cream (Huckleberry Variation)
Equipment
- ice cream churn
Ingredients
- 12 ounces blueberries Frozen usually taste better.
- 1 1/4 cups huckleberries
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 2 1/2 cups heavy cream
- 2 tablespoons lemon juice Fresh is better. Can also use lime juice. Omit if using huckleberries.
Instructions
- Combine the blueberries or huckleberries, sugar, and salt in a saucepan. Heat until the sugar dissolves, bring to a boil, and simmer for 10 minutes over medium heat. Let the mixture cool, then puree it.12 ounces blueberries, 1 3/4 cups sugar, 1/4 teaspoon salt, 1 1/4 cups huckleberries
- Add the fruit puree to the remaining ingredients in a large bowl. Omit the lemon juice if using huckleberries.2 1/2 cups whole milk, 2 1/2 cups heavy cream, 2 tablespoons lemon juice
- Chill the mixture for 4 hours, or until completely cold.
- Churn until you reach soft-serve consistency and serve immediately. Or, freeze longer for a harder texture.
I so want to try your ice cream recipes. Do you think if I doubled them they would work in a larger freezer? We only have the old fashioned like 4 or 5 qt ones where you put the rock salt and ice around it.
It should work! You might not even have to double it. The churn doesn’t have to be full to do a good job freezing, and you don’t want it to be more than 2/3 full anyway to allow for expansion.
Loved this recipe! I fixed it like you said then I put it in my Pampered Chef ice cream maker! Everyone loved it! Thanks for sharing!
You’re welcome! I’m glad you liked it.