Blueberry Ice Cream

Hmmm...leftover frozen blueberries from that blueberry pie...what to do. Hey, look at that! I have a bunch of cream left over in the fridge. Wait a second...blueberries, cream - sounds like blueberry ice cream time!

Not only is the ice cream an awesome color, but it also tastes delicious. It's very smooth, creamy, and has a good amount of blueberry flavor. Great when served by itself, but it'd probably go well with some pound cake or lemon cookies.

Recipe (adapted from Gourmet, August 1997):
12 oz. blueberries, frozen
3/4 c. sugar
1/8 t. salt
1 c. fat free milk (stolen from a roommate, but it didn't seem to affect texture)
1 1/2 c. cream

Thaw blueberries, then place into a small pot, adding all liquid that may have been frozen with them. Add sugar and salt, then bring to a boil over medium heat. Once boiling, simmer for 5 minutes, stirring constantly. Set aside to cool slightly before adding into a food processor. While pulsing, add in the milk, followed by cream. Continue to pulse until the batter is fully blended. Pour into a bowl and refrigerate for at least 2 hours before moving to the ice cream maker. Follow ice cream maker directions, and when the batter has turned to ice cream, store in freezer for at least 2 hours before serving. Yields a little over 1 quart.

That's it - pretty simple stuff to make, and oh so good. I'm so glad I ended up buying that ice cream maker attachment. You could strain off the blueberry pieces left after the processing, but I like the rustic look it gives the ice cream and decided to leave them in. I'm sure more ice cream will be made sometime soon.