Blueberry Ice Cream



  1. In a large saucepan over medium heat, bring blueberries, 2 cups sugar and lemon juice to a boil. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened, about 6-8 minutes. Cool slightly.
  2. Pour blueberry mixture into a blender and purée until smooth. Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon. Cover and refrigerate 2 to 3 hours or overnight.
  3. Once the blueberry mixture is cold you can continue to make the ice cream. In a large bowl, whisk eggs until light and fluffy, 1 to 2 minutes. Whisk in ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in cream and milk, whisk to blend.
  5. Start ice cream maker and add the milk mixture. Mix until ice cream has the consistency of soft serve ice cream, about 20 to 25 minutes. In the last 5 minutes of mixing, add the blueberry mixture.

Yields: 1 1/2 quarts

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