I always like to have a bag of frozen blueberries in the freezer. I often use them in porridge, over pancakes and in smoothies. Today, I used them to make blueberry ice cream.
I used the basic vanilla ice cream recipe that I posted some time ago – simply adding a little blueberry sauce that I made beforehand.
The colourful blueberries made a pretty ‘ripple’ effect through the pale ice cream. That evening, we each had a couple of scoops topped with little Amaretti di Saronno biscuits – a perfect pairing!
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Blueberry ice cream
2019-02-13 11:12:42
Serves 8
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- 75g/2⅔oz/½ cup fresh or frozen blueberries
- 25g/¾oz/⅛ cup caster sugar
- 180ml/6 fl oz/¾ cup whole milk, well chilled
- 140g/5oz/⅔ cup granulated sugar
- 300ml/10½ fl oz/1½ cups heavy (double) cream, well chilled
- 1tsp vanilla bean paste (or vanilla extract), to taste
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Instructions
- In a small saucepan warm the blueberries and caster sugar over a low heat, stirring occasionally until the sugar has completely dissolved, there's a little bit of syrup and the bluberries have just begun to pop out of their skins
- Set aside and allow to cool completely (put it into the fridge if necessary)
- In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved (about 1 to 2 minutes on a low speed)
- Stir in the cream and vanilla to taste
- Turn the machine on, pour the cream mixture into the freezer bowl, and mix until thickened (about 20-25 minutes). The ice cream will have a soft, creamy texture
- Decant into a lidded freezer container, pour over the cooled blueberry sauce and fold in gently through the ice cream using a spatula
Notes
- Once churned and spooned out into a lidded container, put it into the freezer until firm. It takes about 2 hours for it to 'ripen'
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