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Nutrition Facts
Serving Size 1 (329g) Recipe makes 6 servings
Calories 522
Calories from Fat 169		(32%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 67mg		2%
Potassium 285mg		8%
Total Carbohydrate 87.6g		29%
	Dietary Fiber 2.3g	9%
	Sugars 76.5g
Protein 5.5g		10%
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Memorial Day Cook-Out 2007

ratherbeswimmin'

Blueberry Ice Cream

Recipe #91781 | 1 day | 30 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Kim D.
May 25, 2004

Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)

SERVES 6 , 1 3/4 quarts (change servings and units)

Ingredients

4 cups fresh blueberries or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Directions

1
In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
2
Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
3
Strain mixture and discard seeds and skins.
4
Stir in cream.
5
Cover and refrigerate overnight.
6
Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
7
Refrigerate remaining mixture until ready to freeze.
8
Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

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Featured Reviews for This Recipe

From: BritHans

On Oct 4, 2009

It was wonderful! I used blueberries from frozen, and I don't think I'd add any water to the sugar and cream next time, with the frozen fruit there was plenty of moisture to dissolve the sugar in.

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From: Sonata

On Aug 6, 2009

We tried this recipe for the maiden voyage of the ice cream maker we scored at a yard sale. I added some cinnamon and vanilla and I pureed the berries before mixing them with the sugar and water and bringing it to boil. I didn't bother straining the mixture. It came out a gorgeous shade of purple. My daughter dubbed it blueberry pie ice cream.

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From: LonghornMama

On Jan 19, 2005

This WOULD be fabulous in the summer but unfortunately, I couldn't wait that long so used frozen wild blueberries. This is delicious and so easy! Creamy and sweet with lots of blueberry flavor and a truly beautiful color. I like fruit in my ice cream so didn't strain the mixture before chilling. Wonderful and even easier! Made it in two batches in the Cuisinart ice cream freezer. Thanks, Kim D., for another keeper!

7 people found this review helpful

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From: hepcat

On Jul 12, 2007

This was really great, especially considering there's no heavy cream in the recipe (although that would no doubt be delicious). I put the mixture in the freezer for two hours instead of the overnight freezer method and it worked just fine. Great blueberry flavor and a beautiful color. I may reduce the sugar just a tad next time, but that's simply personal preference. A keeper for sure!

5 people found this review helpful

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