Wednesday, July 8, 2009
Blueberry Ice Cream Yields: about 6 cups This simple ice cream is an ode to summer both in its flavor and its lovely creamy-purple color. So many have Blueberries just had to share this one: 2 cups blueberries 3/4 cup sugar Pinch of salt 1 cup whole milk 1-1/2 cups light cream Garnish with: fresh blueberries Directions In a medium saucepan over medium heat, bring blueberries, sugar, and salt to a boil. Lower heat and simmer about 5 minutes. Stir frequently, mashing berries with a potato masher and scraping the mixture down with a spatula to make sure all the sugar has dissolved. Remove from heat and let cool 15 minutes. Puree berries with the milk until smooth, then stir in the cream. Pour puree through a sieve into a bowl, pressing the solids with the back of a spoon. Cover and chill 1 hour (or overnight) in the refrigerator. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Serve in small bowls with blueberries.
Posted by Barbara at 12:26 PM