Easy Blueberry Ice Cream
Bursting with vibrant hues and a delightful blend of sweet and floral flavours, blueberry ice cream is an exquisite treat that captures the essence of the season.
Servings 8 people
Equipment
- ice cream churner
- potato masher
Ingredients
- 3 cups fresh or frozen blueberries
- 1 cup sugar
- 3 cups milk
- 1 cup cream
- 1 tsp fresh lemon juice
Instructions
- Rinse the blueberries from a running facet. Lay the blueberries on a kitchen towel and lightly toss it to dry them. Add the blueberries in a large bowl and toss it with sugar. Heat a large saucepan over medium heat and slowly cook the blueberries to release the juice and concentrate the flavour. After 5 minutes, use a potato mash and mash the blueberries to release their flavour and simmer for another 10 minutes. Turn the heat off.
- Let the blueberry mixture cool on the side. Meanwhile, combine the cream and milk together. Once the blueberry mixture is cool to room temperature, blend it in a high-speed blender until smooth. Then pour the blueberry liquid into the cream. Refrigerate until it is cold, about 3 hours.
- Set up the ice cream churner and turn it on according to the manufacturer's instructions. Pour the blueberry mixture into the machine. While the machine is running add a freshly squeezed lemon juice. It should take around 20-25 minutes.
- Transfer ice cream to a freezer-safe container and freeze until solid. About 8 hours.