Blueberry-Vanilla Ice Cream

Published July 13, 2017

Blueberry Vanilla Ice Cream

With a warm day ahead, I decided to make some blueberry ice cream. Whipped up a batch this morning. I look forward to having it for dessert later on. Heck, I just might have blueberry ice cream for dinner. While it is easier to make with an ice cream machine – you don’t have to have one for this recipe.

I had hoped to use my own berries in this ice cream. I planted some blueberry bushes a few years ago. Trying to actually harvest my blueberries has been a challenge.

The bushes had a lot of flowers on them this year. I’ve gotten enough to have a handful for breakfast a few times. The birds have enjoyed them, too. And did I mention the chipmunks? Chip and Dale really like blueberries. I’ve added netting to some and used a deterrent spray. Still, when I check them out in the morning and the chipmunks are still hanging around.

I can live with the critters eating some of my berries – but they are NOT getting any of my ice cream.

So here is the recipe. Enjoy!!

Blueberry-Vanilla Ice Cream

3 c. blueberries

1 c. sugar

1/4 c. water

2 T. fresh lemon juice

1 T. vanilla

1 c. heavy whipping cream

1 c. half and half

Combine berries with sugar and water in saucepan and bring to a boil. Cook, stirring often, for 5 minutes. Puree mixture and stir in lemon juice. Refrigerate until completely cool. Stir in the whipping cream and half and half and freeze in an ice cream maker according to the manufacturer’s instructions. Makes 6 cups.

Note: If you don’t have an ice cream maker, freeze in shallow trays and thaw a little before whipping with a hand mixer. Better if you re-freeze and whip again later. If you are lactose intolerant, you can use almond, rice or coconut milk in this recipe. Also feel free to add flavorings.