This Blueberry Ice Cream is super easy to make and totally delicious. Fresh, ripe blueberries shine through in a cooling, tasty summer treat. Using condensed or evaporated milk adds not only sweetness, but also body and mouth-feel to mimic the richness of a custard-based ice cream without the hassle of cooking a custard base first!
Prep Time: 10 minutes
Freezing Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 to 8 servings
Ingredients:
- 2 cups blueberries
- 2 cups half-and-half
- 1 can (14 oz.) sweetened condensed or evaporated milk
- 1 cup heavy cream
- 1 tsp. vanilla extract
Preparation:
- Pick over blueberries and rinse. Mash with a fork or whirl in a blender or food processor. How pureed or mashed you want to blueberries is completely a matter of taste.
- In a large bowl, combine half-and-half, condensed milk, cream and vanilla.
- Freeze in an ice cream maker according to manufacturer's instructions, adding the blueberry puree once the mixture is frozen to a texture/thickness of soft-serve ice cream. OR, make ice cream without an ice cream maker, stirring in the blueberry puree once the mixture is almost completely frozen. (See directions here.)
