Blueberry Ice Cream
"I found a recipe for blueberry ice cream that I was able to adapt to work for me. I have a Cuisinart Ice Cream maker that can make a bit over a quart or so at a time. The original recipe made a huge batch, so I cut it down. Plus I added less sugar than the original. It turned out yummy and refreshing, almost a cross between ice cream and sorbet."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (38.4 g)
- Calories 62.4
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 0.4 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 0.6 g
- Sugars - 14.9 g
- Protein - 0.2 g
- Calcium - 1.6 mg
- Iron - 0.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rinse and stem blueberries, if fresh.
Step 2
Place blueberries, sugar and water into a pan. Bring to a boil while stirring to dissolve the sugar. Reduce heat and stir until blueberries are all softened and smooshed and sugar is completely dissolved.
Step 3
Either strain out the skins and seeds, so you end up with about 1 1/2 cups juice. Or you can strain the juice out, but keep some of the skins and seeds for texture. (I left in some of the skins)
Step 4
Add 1/2 and 1/2 to the juice/skin mixture and chill overnight or about 8 hours. Freeze ice cream maker bowl at the same time, if necessary.
Step 5
The next day, get ice cream maker ready as per instructions. Stir blueberry mixture and pour into bowl of ice cream maker.
Step 6
Check after 25-30 minutes. It should be about the consistency of soft-serve ice cream. You can eat it right away, or store it in a covered container in the freezer for a few hours to ripen it.
Tips
- Ice cream maker
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