1/4 Photos of Blueberries and Cream Ice Cream
6 hrs 30 mins
If you are a blueberry lover, you are in for a real treat! This rich and creamy ice cream is sure to satisfy your sweet tooth! Using fresh blueberries is always best, but you can use frozen (See note below). Cook time reflects chill time. From Williams-Sonoma.
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Units: US | Metric
- 1In a heavy medium saucepan, combine blueberries, water and sugar over medium high heat, bring to a boil and stir occasionally to dissolve sugar.
- 2Reduce heat to medium-low and simmer for 1 minute.
- 3Remove from heat and allow to stand for 30 minutes.
- 4Transfer blueberry mixture to food processor and process till smooth, 1 minute.
- 5Strain through a fine mesh sieve into a bowl.
- 6Cover and refrigerate about 3 hours to 24 hours, until well chilled.
- 7Add cream and lemon juice to blueberry puree and stir to combine.
- 8Transfer mixture to an ice cream machine and process according to manufacturer's directions.
- 9Transfer the ice cream to freezer safe container, cover and freeze until firm, about 3 hours.
- 10NOTE: Using Frozen Blueberries.
- 11Make the sugar syrup by combining the water and the sugar in a saucepan, bringing to a boil over medium high heat, cooking until clear, about 1 minute. Put the frozen berries in a heatproof bowl and pour the syrup over them. Allow to cool and then transfer to the food processor and proceed with recipe.
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Nutritional Facts for Blueberries and Cream Ice Cream
Serving Size: 1 (927 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1767.0
- Calories from Fat 801
- Total Fat 89.0 g
- Saturated Fat 54.9 g
- Cholesterol 326.0 mg
- Sodium 100.8 mg
- Total Carbohydrate 250.5 g
- Dietary Fiber 7.1 g
- Sugars 229.7 g
- Protein 7.1 g