Blueberry Ice Cream

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Ingredients:

  • 4 cups fresh or frozen blueberries
  • 2 cups sugar
  • 1-2 tablespoons water
  • 4 cups cream or half & half

Directions:

  1. In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight.
  2. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to make.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture. Yield: about 1-3/4 quarts.

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