Warm summer days are best enjoyed with good friends and good ice cream. If you ask me ice cream is even better when one of summer’s favorite fruits is the star. With a brilliant violet color and the sweetest in-season berries Fresh Blueberry Ice Cream may be the tastiest way to cool off on a hot summer day.
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Making your own ice cream at home is actually quite simple though you do need to plan a little. Preparing the ice cream base itself takes less than 10 minutes, but it will need to be thoroughly chilled in the refrigerator (at least 4 hours, but ideally overnight) before churning. After you have churned the ice cream it will have a soft serve consistency and it will need to finish freezing in the freezer for at least 2 more hours.
Do I need an Ice Cream Maker?
This recipe is meant to be made using an ice cream maker. I love this Cuisinart ice cream maker and this Kitchenaid ice cream maker attachment is great if you have a stand mixer. You can use your ice cream maker to make a number of delicious homemade ice cream, gelato and sorbet recipes. Be sure to take a look at some of my other recipes like Bourbon Butterscotch Ice Cream and Honey Ice Cream with Pistachios.
Ingredients for Blueberry Ice Cream
- blueberries (fresh or frozen)
- white sugar
- lemon juice
- whole milk
- heavy cream
- egg yolks
- vanilla extract
- salt
How to Make Blueberry Ice Cream
First things first, make sure you have properly chilled the bowl of your ice cream maker. To make this ice cream you’ll be making a custard based (milk and cream mixed with egg yolks) and add in sweetened pureed blueberries. In a medium saucepan combine the blueberries, 1/4 cup white sugar and lemon juice and bring to a boil over medium heat. Transfer to a blender and puree, set aside.
Add milk, cream and sugar to a medium saucepan over medium heat and heat until sugar has dissolved. Whisk together egg yolks (I prefer to use just two egg yolks for a lighter texture) and vanilla, add a generous ladle of the warm milk mixture whisking to combine. Add this mixture back into the saucepan whisking constantly so that the eggs don’t curdle. Cook until the mixture has thickened and coats the back of a spoon. Remove the pan from heat and stir in salt and blueberry puree.
Pour the ice cream base into a large container and cover. Place this in the refrigerator and allow to chill for at least 4 hours or overnight.
Add the ice cream base to your ice cream maker and churn following manufacturer’s instructions. After the ice cream has churned transfer to a freezer safe container and freeze for at least 2 hours before serving.
If you like this Fresh Blueberry Ice Cream be sure to take a look at some of my other recipes!
Peach Crisp with Pecan Streusel
Strawberry Cream Cheese Danish
If you make this Fresh Blueberry Ice Cream please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Fresh Blueberry Ice Cream
Equipment
- 2 medium saucepans
- 1 Blender
- 1 ice cream machine
Ingredients
- 2 cups fresh blueberries or frozen
- 1 cup white sugar divided
- 1 tbsp lemon juice
- 2 cups whole milk
- 1 cup heavy cream
- 2 egg yolks
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- In a medium saucepan combine the blueberries, 1/4 cup white sugar and lemon juice and bring to a boil over medium heat. Transfer to a blender and puree, set aside.
- Add milk, cream and sugar to a medium saucepan over medium heat and heat until sugar has dissolved.
- Whisk together egg yolks and vanilla. Add a generous ladle of the warm milk mixture whisking to combine. Add this mixture back into the saucepan whisking constantly so that the eggs don't curdle. Cook until the mixture has thickened and coats the back of a spoon. Remove the pan from heat and stir in salt and blueberry puree.
- Pour the ice cream base into a large container and cover. Place this in the refrigerator and allow to chill for at least 4 hours or overnight.
- Add the ice cream base to your ice cream machine and churn following manufacturer's instructions.
- After the ice cream has churned transfer to a freezer safe container and freeze for at least 2 hours before serving.
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Ann says
Look at that color – beautiful! This ice cream sounds delicious as well! Excited to give it a try! Thanks for the share!