Home-made blueberry ice cream

Bowl of home-made blueberry ice cream with Amaretti di Saronno | H is for Home

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.

Frozen blueberries and sugar in a small saucepan | H is for Home Blueberry sauce in a small saucepan | H is for Home

I used the basic vanilla ice cream recipe that I posted some time ago – simply adding a little blueberry sauce that I made beforehand.

Tub of home-made blueberry ice cream | H is for Home

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!

Tub and bowl of home-made blueberry ice cream | H is for Home

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Bowl of home-made blueberry ice cream with Amaretti di Saronno | H is for Home
Blueberry ice cream
Serves 8
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 75g/2⅔oz/½ cup fresh or frozen blueberries
  2. 25g/¾oz/⅛ cup caster sugar
  3. 180ml/6 fl oz/¾ cup whole milk, well chilled
  4. 140g/5oz/⅔ cup granulated sugar
  5. 300ml/10½ fl oz/1½ cups heavy (double) cream, well chilled
  6. 1tsp vanilla bean paste (or vanilla extract), to tasteHome-made blueberry ice cream ingredients
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Instructions
  1. 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
  2. Set aside and allow to cool completely (put it into the fridge if necessary)
  3. 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)
  4. Stir in the cream and vanilla to taste
  5. 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
  6. Decant into a lidded freezer container, pour over the cooled blueberry sauce and fold in gently through the ice cream using a spatula
Notes
  1. 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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