Thursday, July 10, 2008

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.


Jules Someone said...

Really, fat free milk? And it didn't have a grainy texture? I have to try this!

Anonymous said...

I love our ice cream maker - it has been getting quite a workout this summer!

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