Project #175 – Blueberry Ice Cream

Continuing ‘Hell yeah, berries’ week I made blueberry ice cream for a group of friends at dinner. The blueberries I picked were a little tart, so I combined them with some market berries that have been sitting in the fridge for a week. My meaning is that you won’t need to use the best berries for this recipe. In fact, ones that are a little past their prime will be a little easier to juice.

Ingredients:

  • 2 cups of Blueberries
  • 3/4 cup of sugar
  • 1.5 cups of heavy cream
  • 1 cup of milk

Combine the berries and sugar in a pot and simmer over medium heat. Use a wooden spoon and squish all of the blueberries to get the juice out of them. It’s really satisfying, like popping bubble wrap. Continue until all of the berries have been squished and the sugar has been dissolved.

Drain, keeping the liquid and discarding the mashed up berries. If you have ducks you can watch them eat them and wag their tail feathers. I’m regretting not getting a picture of that, ’cause it was freakin’ adorable.

Let your berry liquid cool to room temperature and combine it with the cream and milk in your ice cream maker.

We have a big plastic ball that uses people power to make ice cream, so we took turns rocking it with our feet while we ate dinner.

It takes about 45 minutes to turn the liquid into ice cream, but we didn’t quite have that patience and ate it half unfrozen. It’s still pretty tasty that way.


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