Easy Fresh Blueberry Ice Cream Recipes

BLUEBERRY ICE CREAM

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

BLUEBERRY ICE CREAM (FOR ICE CREAM MACHINE)

Steps:

• Whisk together egg yolks, sugar and vanilla by hand or with a mixer for 1-2 minutes, until smooth and the colour lightens.
• Heat cream and milk in a medium saucepan over medium heat until very hot but not boiling, about 7 minutes.
• Reduce heat to low.
• Add 4 Tablespoons hot milk and cream, one at a time, to the egg yolk mixture, whisking each time.
• Slowly pour egg mixture back into the saucepan of hot milk and cream, whisking constantly.
• Cook on low, stirring, until the mixture coats the back of a teaspoon, 4-5 minutes.
• Remove from heat, let cool and refrigerate until cold.
• Thaw blueberries if using frozen.
• When ice cream mixture is cold chop blueberries in a food processor or blender and stir into the cream mixture.
• Start your machine, pour in the mix and run for 20-25 minutes or according to the directions for your machine.
• Scrape ice cream into a freezable container and freeze for 2-24 hours.
• The ice cream will be very soft at first but very hard after freezing; let thaw at room temperature 10 minutes before scooping and serve with fresh blueberries on top.
• Cooking time is time in the ice cream maker but not freezing time.