Nothing says summer quite like a bowl of homemade blueberry ice cream. Bursting with the naturally sweet and tangy flavor of fresh blueberries, this ice cream is as refreshing as it is indulgent. The creamy base balances the fruit’s brightness, creating a luscious dessert that feels both vibrant and decadent. With just a handful of simple ingredients, you can whip up this ice cream with minimal effort—perfect for cooling down on a hot afternoon or serving as an impressive finale at summer gatherings. Scoop it into bowls, cones, or alongside your favorite seasonal desserts for a taste of pure sunshine.
INGREDIENTS:
4 cups fresh blueberries
2 cups sugar
1 tablespoon pure vanilla extract
Pinch of salt
1 cup whole milk
1 cup half and half
2 cups heavy whipping cream
METHOD:
Place blueberries in a food processor or blender and blend until smooth.
Transfer the purée to a large saucepan. Stir in the sugar and cook over medium heat until the sugar has fully dissolved, about 5 minutes. Remove from heat and cool slightly.
Cover and refrigerate the blueberry mixture until very cold, at least 3–4 hours or overnight.
Stir in the vanilla, salt, milk, half-and-half, and cream until well blended.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions, usually 20–25 minutes, until thick and creamy.
YIELD: About 1 1/2 quarts
