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Blueberry Ice Cream
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Yield: 1 pint
Source: Gourmet Magazine, August 1997
Amy's Comments: This was a pretty easy ice cream with a beautiful purple color! I didn't bother straining the skins, I liked the texture!
INGREDIENTS:
2 cups picked-over blueberries
3/4 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups heavy cream
INSTRUCTIONS:
- In a saucepan bring blueberries, sugar, and salt to a boil over moderate heat, mashing berries and stirring with a fork. Simmer mixture, stirring frequently, 5 minutes and cool slightly. In a blender purée mixture with milk just until smooth and stir in cream. Pour purée through a sieve into a bowl, pressing on solids with back of a spoon. Chill mixture, covered, at least 2 hours, or until cold, and up to 1 day.
- Freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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