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From: Taste of Home
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great.
More Recipe: Rainbow Ice Cream Cake Recipe
Prep: 15 min. + chilling
Process: 20 min./batch + freezing
Makes: about 1-3/4 quarts
Ingredients
- 4 cups fresh or frozen blueberries
- 2 cups sugar
- 2 tablespoons water
- 4 cups half-and-half cream
Directions
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
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