Blueberry Ice Cream

Fun fact: I used to hate blueberries. Oddly, I like blueberry flavored things but blueberries always tasted rather bland to me until I met fresh picked blueberries. Times have changed and now I get super excited when blueberry season rolls around.

Instagram-y market pic

Inspired by these delicious blueberry lime muffins I get from Hi Rise I decided to take the two flavors and make something to battle the heat…ice cream! This takes a while but it’s well worth it. Yield: 2 quarts

  • 4 Pints blueberries
  • 3 C sugar
  • 2 C Heavy cream
  • 2 C Half & Half
  • 1/4 + 1 Tbs Lime juice
  • Zest from 3 limes
  • 2 Tbs Vodka

First things first, if you need to freeze your ice cream maker get on it. Mine needs to freeze for at least 24 hours, I got for 48 to be safe but check your instruction manual. Pick over the blueberries, discarding any nasties and removing and rouge stems. Wash them well, dry, and divide in to two 4-Cup portions.

Into a medium saucepan toss 4 Cups berries, 2 Cups sugar, and 2 Tbs lime juice. Bring to a boil over medium/low heat. Watch the mixture carefully, if this boils over you’re in for a nasty, stain filled, clean-up. Reduce heat and simmer until the berries are broken down and the mixture is deep purple.

Once the berries have broken down remove from heat and allow to cool slightly. Strain the mixture through a sieve to remove the pulp. Add your cream and half & half and stir well. It’s lovely and marbled until mixed:

Once combined place in to an airtight container and place in the fridge for 24 hours. Yeah, I know 😦

Take the remaining berries and pick through them again. You’re not straining them this time so it’s doubly important that there are no stems! Set 1/2 C aside and divide the remaining berries in half, placing one half along with 1 C sugar and 2 tbs lime juice in a sauce pan. Allow these to come to a boil over medium/low heat and cook until the berries start to break down. At that point add the second half of your berries and cook them just to the point of breaking apart, about 5 minutes. You want your sauce to remain a bit chunky. Chunky = delicious. Once done allow to cool well then add your lime zest and vodka.

Toss the final 1/2 C of berries in the remaining tablespoon of lime juice. Place in a single layer in a freezer safe container and freeze until it’s time to assemble the ice cream.

To assemble:

Follow your machine’s directions, mine are simple turn on, add ingredients, wait.

In about 30 minutes the mixture should thicken nicely. When it appears to be five minutes or so away from where you want it drop several spoonfuls of the jelly mixture in to create a sort of swirl in the ice cream, reserving the rest for topping. Follow with your frozen berries.

Once complete, place the ice cream in to air tight containers and freeze for at least three hours or however long you can handle. The mixture will darken as it freezes…don’t be afraid.

Remove from freezer and serve:

And of course, toppings never hurt:

Toasted almonds wouldn’t be bad either 🙂

P.S. you’re welcome.

One response to “Blueberry Ice Cream

  1. yum yum you son of a gun lol I will eat anyway

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