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Blues-Busting Blueberry Ice Cream

By Holly Herrick

3.3

(3)

Image may contain Food Creme Dessert Cream Plant Fruit Blueberry and Ice Cream
Blues-Busting Blueberry Ice CreamRick McKee

Blend and freeze four ingredients and, minutes later, you've got this creamy, frozen confection of plump, purple blueberries and cream. This egg-free version of ice cream demands the sweetest gems of summer for maximum flavor and color. Don't expect this to last too long. You'll be making your next batch before you know it. Rinse the berries just before using, no sooner.

Note:

This can also be frozen in a container in the freezer and stirred every 15 minutes.

Recipe information

  • Yield

    Makes 1 1/2 quarts

Ingredients

2 1/2 cups fresh blueberries, rinsed
1 cup sugar
Juice of 1 small lemon
3 cups whole cream

Preparation

  1. Puree the blueberries with the sugar and lemon juice in the bowl of a food processor until smooth. Pour into a large bowl. Whisk in the cream until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's directions. Serve in separate bowls garnished with a few fresh blueberries and a sprig of mint.

From Southern Farmers Market Cookbook by Holly Herrick. Text © 2009 Holly Herrick; photographs © 2009 Rick McKee. Reprinted with permission of Gibbs Smith.
TagsIce CreamFrozen DessertDessertBlueberryBerryFruitGluten FreeNut FreeEasyQuickNo-CookFood ProcessorSummerCookbooks

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