Homemade Blueberry Ice Cream
Adding a little buttermilk to this fresh blueberry ice cream brightens the flavor and keeps it light and refreshing.
- 1 pint (500 mL) fresh blueberries
- ¾ cup (175 mL) sugar, divided
- 1 tbsp (15 mL) water
- 2 cups (500 mL) heavy whipping cream
- ½ cup (125 mL) buttermilk
- ½ cup (125 mL) whole milk
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
In a small saucepan, combine the blueberries, ½ cup (125 mL) of the sugar, and the water. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Remove the pan from heat and chill the mixture for 2 hours.
In a large bowl, combine the remaining sugar, cream, buttermilk, and milk. Whisk for 1 minute, or until the sugar is dissolved. Place the mixture into the refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).
Add the blueberry mixture to the cream mixture and whisk to combine. Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 25 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving (½ cup/125 mL): Calories 350, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 85 mg, Sodium 55 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 27 g, Protein 3 g
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.